This homemade Vegan Korma Sauce is so much tastier than anything from a jar. It’s super easy to make and ready in about 30 minutes. Use it as a base for vegan korma, tofu korma, chicken korma or anything you love in a curry.
So many of you have tried this Korma Sauce in my Tofu Korma recipe and Vegan Korma with Vegetables and loved it. I really felt this recipe deserved its own post, making it easy for anyone searching for a simple korma base, korma curry sauce, or homemade Indian curry sauce online.
This recipe makes about 600–650ml of korma cooking sauce. Once it’s ready, all you have to do is add your favourite protein and simmer for 5 minutes.
Folks in the UK love their supermarket cooking sauces—this works just like the 2-step sauces from Lidl, Tesco, M&S, or any other UK supermarkets, but homemade and tastier!
Jump to:
- What is Korma?
- Ingredients
- Sandhya's Top Tips
- How to make Korma Sauce Recipe? Step by Step
- How to Make Tofu Korma with Homemade Korma Sauce?
- Easy Chicken Korma Recipe Using Homemade Korma Sauce
- Favourite Way to Use Leftover Korma Sauce other than Curry
- How Much Does This Korma Sauce Recipe Make?
- Storage
- Recipe FAQ's
- More Easy UK Style Cooking Sauces Recipe
- Korma Sauce Recipe
What is Korma?
Korma (or qorma) is a popular dish that comes from the Indian subcontinent. It’s usually made with meat or vegetables cooked slowly in a mix of yogurt, water or stock, and spices.
Our version is a little different from the traditional—it's completely vegan. We use coconut milk instead of cream or yogurt, which gives it that same luxurious texture but keeps it dairy-free. It’s rich, flavourful, and tastes just like the korma you’d get from your favourite curry house here in the UK.
Ingredients
(Detailed ingredients and quantity are mentioned in the recipe card below)
- Sunflower oil – I use a light, neutral oil like sunflower, but any unflavoured oil is fine.
- Brown onion or shallots – Gives a milder, sweeter flavour that works better here. Don't use red onions - it can be a bit too strong for a korma.
- Tomato puree (Tomato Paste) –I usually buy concentrated tomato puree tubes from UK supermarkets because they add a rich depth of flavour. Fresh tomatoes don’t work as well in this sauce.
- Cardamom pods – I use just the seeds from the pods, or you can add ¼ tsp cardamom powder (make your own at home)
- Fresh ginger and garlic cloves – Fresh is best for flavour, but ginger garlic paste works if that’s easier.
- Indian spices – I use common Indian pantry spices like turmeric, garam masala, cumin, coriander, and Kashmiri chilli powder.
- Coconut milk – Full-fat coconut milk gives the curry a lovely creamy texture.
Make this UK-style Korma Sauce that tastes better than Tesco’s & smoother than M&S. But it’s 100% vegan and homemade!
Sandhya's Top Tips
- Don't have the spices at home, use 3 tablespoons of mild curry powder instead.
- After adding onion paste, saute every few minutes, to avoid catching the bottom of the pan. Cook in low - medium flame, so that the onion paste doesn't burn too.
- The sauce thickens a bit as it cools. No need to cook too long.
How to make Korma Sauce Recipe? Step by Step
Step 1. To make the korma sauce, add onion, cashew nuts, cardamom, ginger, garlic, and water to a blender.
Step 2. Process to a smooth paste.
Step 3. Heat oil in a pan over medium heat. Add the blended korma paste and cook for 8–10 minutes, until it reduces well. Cover with lid, as the paste tends to splatter. Saute every now and then.
Step 4. Stir in the tomato puree, spice powders, and salt. Mix everything well.
Step 5. Pour in the coconut milk and let it simmer for about 10 minutes.
Step 6. Your easy homemade Korma Sauce is ready to use.
How to Make Tofu Korma with Homemade Korma Sauce?
It is really really simple.Fry the tofu in a pan with 2 teaspoons of oil. Then add the korma sauce to the tofu, simmer for 5 minutes and serve. I have a detailed recipe for Tofu Korma if you like. Serve with vegan cucumber raita on a bed of steamed white basmati rice.
Easy Chicken Korma Recipe Using Homemade Korma Sauce
Add you precooked 400-500g chicken to the korma sauce and simmer for 10 minutes. Season with salt, garnish with coriander leaves and serve with homemade naan bread.
Favourite Way to Use Leftover Korma Sauce other than Curry
Indian-style Air fryer Naan bread pizza! Simply spread the korma sauce over garlic naan bread, top with your choice of veggies and grated cheese, and cook it in the air fryer until bubbly and golden. It’s a fun and easy twist on pizza night.
How Much Does This Korma Sauce Recipe Make?
This Korma Sauce recipe makes about 600–650ml of rich, creamy sauce — enough for 6-8 servings, depending on how much protein or veg you add. Add a splash of water or coconut milk if you prefer a thinner consistency.
Storage
Store the sauce in an airtight container in the fridge for up to 5 days. It also freezes well for up to 6 months—just thaw and warm it up when you’re ready to cook.
Recipe FAQ's
Korma sauce is creamy and smooth, with a mild, nutty flavor and just a hint of natural sweetness from the ingredients. It’s rich, with warm, fragrant spices that give it a comforting, delicious taste.
Absolutely! I usually portion the korma sauce into silicone trays (about ¼ cup each) and freeze until ready to use. It keeps well for at least 6 months or even longer.
Korma Sauce will keep well for up to 5 days in the fridge.
If your korma sauce isn’t yellow, it’s likely because the tomato puree adds a bit of a red tint, and you might be using less turmeric powder. There’s nothing wrong with it—your sauce can still be delicious and full of flavour even if it’s not the typical bright yellow colour!
More Easy UK Style Cooking Sauces Recipe
Ingredients
Korma Sauce Ingredients
- 1 tablespoon oil
- 1 medium brown onion 200g
- 12 cashew nuts
- 3 tablespoon tomato puree tomato paste
- 2 cardamom pods or ¼ teaspoon cardamom powder
- 3 cloves garlic
- 5 cm fresh ginger
- 1½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½-1 teaspoon Kashmiri chilli powder optional
- 1 can coconut milk 400 ml
- ½-¾ Cup water
- 1 teaspoon salt or more to taste
Instructions
- Place onion, ginger, garlic, cashew nuts, cardamom, ½ cup water in a blender and blend smooth.
- Heat 1 tablespoon oil, add the korma paste and cook covered for 10-12 minutes. Saute every few minutes. (Do not let it brown)
- Add tomato paste, spice powders, salt and stir.
- Add coconut milk and bring the korma sauce to simmer for 10 minutes.
- Korma sauce is ready to use as base for your favourite protein.
Video
Notes
Top Tips & Substitutions
- Don't have fresh ginger and garlic cloves, sub with 1 tablespoon ginger garlic paste.
- Cook in low - medium flame and saute every few minutes, so that the onion paste doesn't burn too. Simmer the sauce to allow the flavours to meld. Else you will be ending with raw flavours of onion, ginger and garlic.
- Don't have the spices at home, use 3 tablespoons of mild curry powder instead.
- The sauce thickens a bit as it cools.
- This makes about 600–650ml of korma sauce – perfect for your next curry!
You just need to add your favourite protein and simmer for 5-10 minutes. And a Korma curry ready instantly.
Steph says
Absolutely love this recipe. is there any other nut I can use instead of cashew nuts if I haven't got any?
Sandhya Hariharan says
Hi Steph, thank you so much. You can use blanched almonds in place of cashew nuts for the korma sauce. Simply soak the almonds in hot water and peel off the skins before using. There may be a slight difference in flavour due to the change in nuts.
Virginia says
Very easy, and absolutely delicious. Have never made a korma sauce before, only used the supermarket “simmer sauce” as they are labeled in the US. As promised, this is much better, no question. Really glad that I decided to make a double batch, even though I hadn’t tried this recipe before, looking forward to having another great dinner in a couple days. Steps are simple, and easy to follow along.
Sandhya Hariharan says
Thank you so much, Virginia! I’m so glad to know you’ve tried my easy Korma Sauce recipe and that it’s been a hit. A few years ago, I was on a mission to recreate my favourite takeaway sauces at home and make the whole process simpler — so now, whenever I need them, they’re ready to go. I’m really happy to be able to share that with everyone.
Swarna Bhat says
We tried this Korma sauce.. And it’s better than any store bought cooking sauce. I used to buy weekly from the supermarkets but now I am converted with this recipe. Thank you so much
Richard Coleman says
Would love to make this, Will it freeze ok, or best kept (for how long) in fridge
Sandhya Hariharan says
Yes, the korma sauce freezes really well! I let it cool, portion it into 1/4 cup servings, and freeze it in a silicone tray — it keeps for up to 3 months. When I need it, I just pop out a cube or two and warm it in a saucepan. So handy for a quick meal with veggies or tofu!
If you’re keeping it in the fridge, it should be fine for about 4 to 5 days. I always love making a batch ahead for easy weeknight meals.