Anyone know a low-calorie curry sauce recipe?

I made a curry that was 300 calsish per serve using lite coconut milk last week it was just as good

i did
500 g chicken
1 brown onion
tablespoon crushed garlic
cup of raw mushrooms
400ml can of lite coconut milk
2 table spoons of korma paste

I dont eat did with rice, But i do ill have only a small amount of brown rice (1/3 cup) as it has less cals than quinoa

Thanks! I forgot to add, I am vegetarian and doing 80% raw for a month.

Just replace chicken with veg, I was a veg up until a couple of months ago when i go sick, use peppers zucchini spinach etc etc

you try make it without cooking it haha!

Pureed veggies make an awesome base for a curry sauce. Take a mix of your favorite veggies that are all roughly in the same color family-- I like yellow or orange squash (butternut, acorn, summer), onion, yellow, orange or red peppers, sweet potato. Boil 'em up until they're very soft, then puree in a food processor or blender with as much of the cooking liquid as necessary to get to a sauce consistency. Then add your favorite curry paste/powder/custom mix of hand-ground spices. I like it with chickpeas, but once you have the sauce you can use it with anything: chunks of potatoes, peas, other veggies (meat eaters can of course add meat).

If you prefer, you can roast or sautee the veggies until soft, then use whatever liquid you like to help puree them.

One of my favorite sauces is vindaloo. I use pureed tomatoes with a several tablespoons of red wine vinegar and some tamarind paste. Cook onion and chilis (how much depends on how spicy you want it) until a little soft, then add the base and spices. Spices are garlic, ginger, paprika, cumin, mustard seed, cinnamon, turmeric, and cloves. Sorry I can't give exact measurements (I don't use a recipe), but they're in order of what I use most to least.. garam masala could also be used as a replacement. I leave out the ghee, but usually add a little demerara sugar or molasses. Serve over vegetables and/or homemade paneer with fresh coriander on top.

The other day I made a curry using unsweetened almond milk and the bottled paste stuff. It was a little thinner than the regular coconut milk but it was still delish.