Tuesday, 28 October 2014

Killer Korma Sauce

I absolutely love Indian food but my dairy allergy and my aversion to overly rich foods really get in the way of a good Indian take-away.  I have spent a few years trying to nail a recipe that tasted as good as our favourite take-away and was healthier than most.  Dairy-free and delicious, I have shared my Killer Korma Sauce recipe with many friends and it is now a favourite curry staple in our house.

The kids can make this recipe with no problem.  Just add lamb, chicken, tofu, chickpeas, veggies-only or your favourite fish to the sauce and serve veggies on the side - or chuck them into the curry for a one-dish wonder!

  • 2 Tbsps. sunflower or 2 Tbsps. coconut oil
  • 1/8 cup ground almonds or (optional)
  • 1 medium onion, pureed
  • ½ cup carrot, grated
  • 1 tsp. salt or to taste
  • 1/2 tsp. cinnamon
  • 1Tbsp. ginger, freshly grated
  • 4 cloves garlic, finely chopped
  • 1 tsp. turmeric
  • 1 tsp. heaped, ground cumin
  • 1 tsp. heaped, ground coriander
  • 200g. diced fresh tomatoes
  • 400g. light canned coconut milk
  • fresh coriander
  • fresh/dried chilli to add a bit of heat (optional)
  • approximately 400g of your favourite protein or just add vegetables

Puree onion and then lightly saute onions and carrot with oil in large saucepan or tagine; add tomatoes and cook gently until softened. Add spices and a splash of water to help tomatoes soften and form a paste with the spices, onions and carrot. To prevent burning keep adding a splash of water but keep your paste soft but fairly dry. Cook paste slowly for about 10 - 15 minutes.

If using raw chicken or lamb then add to the pan to lightly cook. When chicken is browned add coconut milk with the almond meal. Simmer gently for 15 minutes to finish cooking and bring the flavours together. If using fish, then add the coconut milk to the tomato/onion mixture, simmer 10 minutes and then add fish and gently cook for a few minutes until cooked through. Serve over steamed basmati or cauliflower rice and season with chopped, fresh coriander leaves or parsley.

Use leftover almond pulp from homemade almond milk or vegetable pulp from juicing to act as a sauce thickener and add nutrition to this sauce.

 ~Serves 4-6 persons depending on serving sizes ~


  1. The most delicious curry ever! Do you have a good lentil curry?

  2. Yes! I will post my recipe for lentil curry soon. Check out my Butter Chicken recipe that has just gone up on the blog.