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
4–6 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.