Coconut Korma Sauce (Just 3 Ingredients!)

Coconut korma sauce made with just three ingredients? Yup, this sauce is probably my best creation in a long time, and we can’t get enough of it! I’ve been making this almost weekly for the last 3 months, and I really don’t know why I haven’t shared it sooner.

To be fair, my recipe for coconut korma sauce lists more than three ingredients. but you could honestly make this with just the onions, tomato paste, and coconut milk (plus a little salt, but salt is a given right?), and it is spectacular! I’ve just added some bonus spices here to make it even tastier.

The only caveat to this recipe is, you must slow cook, steam, or slow roast the onions. When you caramelize onions by cooking them slowly, they become sweet and silky – the flavour profile changes entirely. Ideally, I would make coconut korma sauce with sweet yellow onions, but with all the grocery issues in the world right now, I’ve been making it with my purple tadka onions too. As long as you caramelize your onions you are okay.

So how does one caramelize onions? My favourite method is in the slow cooker. If you don’t have one, or don’t want to pull yours out, you can slow roast them in the oven on 225 degrees Fahrenheit for about 2.5-3 hours depending on the size of your onions. Just wrap them in foil before you start roasting them to ensure they caramelize not burn!

What is a korma sauce?

Korma? Before we get into the recipe, let me just clarify that I’m calling this coconut korma sauce because it has a similar taste to a sweet korma sauce. A proper traditional korma is made with a yogurt based sauce, and normally includes braised meats or veggies, so to be fair, this is a korma style sauce!

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coconut korma sauce

Coconut Korma Sauce


Just 3 ingredients and a few spices make this quick coconut korma sauce a hit! Sweet onions, tomato paste, and coconut milk is all it takes. 



2 whole caramelized onions – preferably yellow sweet onions
2 tbs tomato puree
1 can coconut milk (400 ml)
1 tbs coconut oil or any high heat oil
1 bay leaf
2 inches cinnamon 
46 crushed cardamom pods
1 tsp salt (or to taste)
1/2 tbs coriander powder
1/2 tbs crushed kasuri methi


1. Prepare caramelized onions. You can either place the onions in a slow cooker on low for 6-8 hours, or slow roast them in the oven for 2-3 hours, wrapped in foil at 225 degrees Fahrenheit. 

2. Puree the onions as finely as your chopper or blender allows. 

3. Add tomatoes, salt, and coriander powder to the puree and mix well.

4. Warm coconut oil on medium high heat and add bay leaf, cinnamon, and cardamom. Roast for 60-90 seconds, keep stirring so your spices don’t burn. 

5. Add the onion and tomato puree and cook for 1-2 minutes. Since the onion is already caramelized, you just want the flavour of the whole spices to incorporate here. 

6. Add the coconut milk, mix, and cook for 2-3 minutes until the sauce bubbles. 

7. Finish with kasuri methi.

8. Add in any cooked protein or vegetables of your choice.  



The whole spices are optional here, if you don’t have them, the recipe tastes great without them too. The real star here is the caramelized onion. 


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