Tomato Curry Sauce [Easy Instant Pot Recipe]
This Tomato Curry Sauce is made with a mixture of spices and fresh herbs and has a touch of heat. It is a delicious multipurpose sauce that will add a bit of pizazz to whatever you serve it with. If you like Indian curries and tomatoes, I think you will love this coconut curry recipe.
Crafted with precision and inspired by authentic flavors, this Tomato Curry Sauce recipe hails from The “I Love My Instant Pot” Paleo Recipe Book by Michelle Fagone. Michelle’s expertise in blending paleo principles with mouthwatering tastes shines through in this sauce, making it not just a culinary addition but a journey into the world of wholesome and delightful dining.
This tasty curry is great served with basmati rice, cauliflower rice, eggs (like shakshuka), seafood, and chicken. (If you are feeling adventurous, why not try it with spaghetti noodles?) It’s a plant-based recipe full of nutrients, like lycopene, carotenoids, and polyphenols. It’s gluten-free and dairy-free making it vegan-friendly. Plus, it’s delicious and even omnivores will love it.
Ingredients
For this simple tomato curry sauce, you need the following ingredients:
- Crushed tomatoes
- Onion
- Garlic cloves
- Fresh ginger
- Garam masala
- Turmeric powder
- Red pepper flakes
- Ground cinnamon
- Fresh thyme leaves
- Sea salt
- Freshly ground black pepper
- Canned coconut milk
How To Make Tomato Curry Sauce
- Combine all of the ingredients in the Instant Pot™. Lock the lid, press the Manual or Pressure Cook button, and adjust the time to 10 minutes.
- When the timer beeps, let the pressure release naturally for 5 minutes. Quick-release any remaining pressure until the float valve drops and then unlock the lid.
- Use an immersion blender to blend the sauce in the pot until smooth.
- Pour the sauce into a lidded container or jar and refrigerate until ready to use. Use within 5 days.
Tomato Curry Sauce
Ingredients
- 28 ounces crushed tomatoes including juice
- ½ medium onion peeled and finely diced
- 4 cloves garlic quartered
- 1 tablespoon minced fresh ginger
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground cinnamon
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup canned coconut milk
Instructions
- Combine all ingredients in the Instant Pot™. Lock lid. Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.
- Use an immersion blender to blend the sauce in the pot until smooth.
- Pour sauce into a lidded container or jar and refrigerate until ready to use. Use within 5 days.
Notes
Nutrition
The “I Love My Instant Pot” Paleo Recipe Book
Michelle Fagone’s cookbook, The “I Love My Instant Pot” Paleo Recipe Book: From Deviled Eggs and Reuben Meatballs to Café Mocha Muffins, 175 Easy and Delicious Paleo Recipes (“I Love My” Series, is perfect for those of you who are looking for paleo-friendly Instant Pot recipes.
The “I Love My Instant Pot” Paleo Recipe Book is another keeper by Michelle Fagone. It has 175 Paleo recipes that are made in an Instant Pot. In the beginning is a chapter that explains the various buttons, locking and pressure-release methods, accessories, and how to clean your Instant Pot. Recipes are categorized into the following sections:
- Breakfast
- Soups, Stews, and Chilis
- Appetizers and Sauces
- Side Dishes
- Poultry Main Dishes
- Beef and Bison Main Dishes
- Pork, Lamb, and Game Main Dishes
- Seafood and Fish Main Dishes
- Sweet Treats and Drinks
Popular dishes such as Sausage Gravy, White Chicken Chili, and Southern Squash Casserole have been Paleo-ized, making it easy to stay on your Paleo and/or gluten-free diet without comprising on taste.
Look for The “I Love My Instant Pot” Paleo Recipe Book at your local bookstore or at Amazon.com.
A Note About Tomatoes
Not all tomatoes are the same. If you want to cook with the best, you need to use Marzano tomatoes.
True San Marzano tomatoes are grown in the Agro Sarnese-Nocerino area in Italy (in the provinces of Naples, Salerno, and Avellino in the South of Italy). They are concentrated especially in the town of San Marzano, hence the name of the variety.
The volcanic soil in the region is rich in potassium and phosphorous and tomatoes grown there are firm with juicy flesh, a thin peel, and full-bodied taste.
San Marzano tomatoes are grown in the open air and harvested by hand between July and September.
These tomatoes are so special that they have received the DOP – PDO stamp. The Protected Designation of Origin is awarded to a product based on the qualities and characteristics that are essentially or entirely due to the geographic environment (climate, soil, traditional production techniques) in which it is produced.
While you may find cans of tomatoes in your local grocery store claiming to be San Marzano, be sure to check the can for the DOP stamp on the can. You will also see “pomodori pelati Italiani” on the can. If you don’t see those two things, you are not getting the real deal.
If you really want to up this recipe a notch, substitute San Marzano tomatoes for the crushed tomatoes.
If you like making staples from scratch, you should check out the recipe for Whole 30 Mayonnaise.
I clicked over to your lovely post, looked at your profile picture and realized I know you from the Alabama Peanut Tour! Just wanted to drop by and say HEY! Can’t wait to try this recipe this summer when I have fresh tomatoes and thyme from my garden.
Hey! That was a really great tour and it was nice meeting you. This is a delicious recipe. (I wish I could say that I created it, but I did not. I am just grateful that I was permitted to share it.)
READERS: Head over to Lisa’s blog CookingBride.com for MORE delicious recipe options.
I followed this recipe about a year ago.I froze about half of it. Maybe it’s just me (or my spices) but I found the sauce just a little bland. I plan to add 1/2 teaspoon cumin and maybe up the other spices a tiny bit next time.