Creamy Vegan Curry Sauce (Keto and Low-carb compliant)

Creamy Vegan Curry Sauce was born out of necessity. I love me some cheese, cream and butter but every once in a while, I give dairy a rest in my meal plans.

The Makhani Veg Curry is high on rotation in the meal plan but had copious amounts of dairy in it. Sometimes, I enjoy a curry with coconut milk like the Vegan Cauliflower Broccoli Curry, but I could use more variety. So, I had to get crafty and think of something that ticks the box for flavour, variety and dairy-free options.

A peek into the pantry later, I saw a pack of raw cashew nuts that were pleading to be used. Now, I wouldn’t claim to be the first one to think of using cashew in curry pastes. It’s been used in many cuisines and the outcome – delicious! So, cashew comes to the rescue to make this deliciously thick curry.

In Indian cuisine, cashew nuts are widely used to thicken curries; it renders a delicate sweetness and richness to the dish. I don’t particularly enjoy the nut on its own but in curries, cooked with aromatic and flavourful spices, cashews add that bit of pizzazz.

This Creamy Vegan Curry Sauce lives up to its name, its rich, creamy and works like a charm to take your curries up a notch.

Checkout the other keto and low-carb compliant curries on the site:

Vegan Cauliflower Broccoli Curry

Paneer Masala 

Methi Malai Paneer 

Makhani Veg Curry

Serves: Up to 4


  • Onion – 75g, roughly chopped
  • Tomato – 100g, roughly chopped
  • Cashew – 30g
  • Ginger garlic paste – 1 tsp.
  • Turmeric powder – ¼ tsp.
  • Red chilli powder – 2 tsp.
  • Kashmiri chilli powder (optional) – 1 heaped tsp.
  • Tandoori masala/garam masala – 2 tsp. I use this
  • Coriander powder – 1 tsp.
  • Cumin powder – 1 tsp.
  • Bay leaf – 2
  • Olive oil – 1 tbsp. + another
  • Salt – To taste


  1. Heat one tablespoon oil in a pan.
  2. Add the bay leaves, ginger garlic paste and onion.
  3. Cook for 2 minutes until the onions sweat.
  4. Add the chopped tomatoes, cashew.
  5. Stir to mix the ingredients.
  6. Add the salt and spice powders.
  7. Mix well to combine the ingredients.
  8. Cook the mixture until the tomatoes are soft.
  9. Deglaze the pan at this stage with some water.
  10. Cook for another 3-5 minutes or until the mixture is soft.
  11. Once done, set aside and let it cool.
  12. Remove the bay leaves and grind the mixture into a smooth paste.
  13. Re-using the same pan, heat one tablespoon of oil.
  14. Pour in the ground paste.
  15. Stir continuously until the oil separates from the curry paste.
  16. Once a thick, creamy consistency is achieved, the curry paste is ready to use with your favourite vegetables.
  17. Remove the cooked sauce and transfer it into a fridge-safe container and let it cool before you refrigerate it.
  18. The sauce stays fresh for up to 5 days in the fridge.


  1. The ingredients have been measured to keep in mind my ketogenic macros. Adjust quantities of the ingredients to suit your dietary needs.
  2. Swap the spice powders to the ones of your liking.
  3. Use required quantities of sauce to make curries. Add more water to thin or thicken the curry, as required.
  4. You could add coconut milk or coconut cream to give the paste extra thickness.

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  1. Pingback: Keto Mushroom & Capsicum Curry Vegan Friendly I Kitchening About

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