Easy Tomato Curry Sauce (Instant Pot or Stovetop)
There are sauces that make a dish taste good… and then there are sauces that steal the show. This Tomato Curry Sauce definitely falls into the second category. It’s creamy, spiced just right, and somehow manages to taste like it simmered all day – even though the Instant Pot does most of the work in about 10 minutes. (No Instant Pot? I’ve got stovetop directions below.)
Made with crushed tomatoes, coconut milk, garlic, ginger, and a handful of warm spices, it’s the kind of recipe you’ll want to keep in your back pocket. Pour it over rice, spoon it onto roasted veggies, or serve it with chicken or fish – no matter how you use it, this sauce makes any meal feel a little more special.
Why You’ll Love This Sauce
- Quick & easy: 10 minutes of cook time in the Instant Pot.
- Versatile: Use it with chicken, fish, vegetables, or grains.
- Flavorful: Layers of spice from ginger, garlic, and garam masala.
- Diet-friendly: Paleo, gluten-free, and dairy-free.
Want More Flavor? Try This
One reader mentioned she found the sauce a little mild, and she suggested adding cumin – great idea! Here are my favorite ways to make it bolder:
- Bloom the spices first. Press Sauté, add 1 tablespoon of coconut or avocado oil, and cook the onion for 3 to 4 minutes. Stir in the garlic, ginger, and dry spices for about 30 seconds until fragrant. Press Cancel, add the tomatoes, and scrape up anything stuck to the bottom (this helps you avoid a burn warning). Then add the remaining ingredients and pressure cook as directed.
- Add ½ teaspoon ground cumin along with the other spices.
- Double the garam masala to 1 teaspoon.
- Finish with a squeeze of lime juice to brighten everything up.
Ingredient Notes
- Crushed tomatoes: The base of the sauce, providing rich flavor and natural sweetness.
- Garlic + ginger: Bright, zesty flavor that makes curry sing.
- Garam masala & turmeric: Traditional Indian spices that add warmth and depth.
- Coconut milk: Adds creaminess without dairy.
- Red pepper flakes: A touch of heat – adjust to taste.
- Thyme: Fresh herbs balance the richness of the sauce.
If you enjoy bold, flavorful dishes, you’ll love my Massaman Curry with Chicken for a Thai-inspired comfort meal, Spicy Basil Chicken for a quick stir-fry that packs a punch, and Kung Pao Shrimp for a takeout-style favorite you can make at home.
Tomato Curry Sauce
Ingredients
Method
- 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!How to Make It on the Stovetop
Combine all the ingredients in a large saucepan and bring to a simmer over medium heat. Reduce the heat to low, partially cover, and let it simmer gently for 20 to 25 minutes, stirring occasionally, until the onion is completely soft. Keep it at a gentle simmer rather than a hard boil so the coconut milk stays smooth. Blend with an immersion blender until smooth, and you’re done.
How to Use This Sauce
- Simmer chicken in it: Let chicken cook gently in the sauce until tender and juicy (see the directions below).
- Over eggs for breakfast: Spoon it over scrambled or poached eggs for a bold morning twist.
- With rice or cauliflower rice: A classic pairing that makes a complete meal.
- Tossed with roasted veggies: Carrots, cauliflower, and sweet potatoes all shine with this sauce.
- As a base for curries or stews: Build on it with your favorite proteins or legumes.
How to Turn It Into a Curry
This sauce is a shortcut to a full curry dinner. Bring a full batch to a simmer in a large skillet or pot, then add your protein:
- Chicken: Add 1½ pounds of boneless, skinless chicken thighs or breasts cut into 1-inch pieces. Cover and simmer for 12 to 15 minutes, until the chicken reaches 165°F.
- Chickpeas: Add two 15-ounce cans of chickpeas, drained and rinsed, and simmer for 10 minutes. Stir in a couple of handfuls of spinach at the end.
- Shrimp: Add 1 pound of peeled, deveined shrimp and simmer for 3 to 4 minutes, just until pink.
Serve over rice, cauliflower rice, or with warm naan. Looking for a complete curry recipe? Try my Keto Chicken Curry or Instant Pot Chickpea Curry with Pineapple.
Storage & Reheating
- Refrigerate: Store in a sealed container for up to 5 days.
- Reheat: Warm gently on the stove or in the microwave.
- Freeze: Yes — freeze in jars or containers for up to 3 months. Thaw overnight before reheating.
Tomato Curry Sauce FAQs
Yes! Whisk one 6-ounce can of tomato paste with about 2 cups of water, then add more water a little at a time until it’s the consistency of crushed tomatoes. Tomato paste has a deeper, more concentrated flavor, so taste before adding all the salt. Want to make your own? Try my Homemade Tomato Paste.
Absolutely – this is a great way to use up a garden haul. Use about 2 pounds of ripe tomatoes, chopped. Fresh tomatoes are juicier than canned, so after pressure cooking, press Sauté and let the sauce simmer uncovered for 5 to 10 minutes to thicken before blending.
I don’t recommend it. This sauce contains coconut milk, onion, and garlic, and there’s no tested home-canning method for a sauce like this. Freezing is the safe way to keep it longer – it’ll keep for up to 3 months.
It’s mild, with just a touch of heat from ¼ teaspoon of red pepper flakes. Add more if you like it hotter, or leave the flakes out for a kid-friendly version.
It’s Indian-inspired, with garam masala, turmeric, and fresh ginger. The coconut milk makes it creamy without any dairy.
Yes! Every ingredient is plant-based, so it’s vegan, paleo, gluten-free, and dairy-free.
The “I Love My Instant Pot” Paleo Recipe Book
This recipe comes from The “I Love My Instant Pot” Paleo Recipe Book by Michelle Fagone – a must-have if you love easy, flavorful meals made in the Instant Pot. The book includes 175 Paleo recipes, with chapters covering Breakfast and Soups, Poultry, Beef, Pork, Seafood, and even Sweet Treats.
It also features a helpful introduction that walks you through the Instant Pot buttons, pressure-release methods, accessories, and cleaning tips.
Popular recipes like Sausage Gravy, White Chicken Chili, and Southern Squash Casserole have been given a Paleo twist, so you can stick to your Paleo or gluten-free lifestyle without missing out on comfort-food favorites.
Look for The “I Love My Instant Pot” Paleo Recipe Book at your local bookstore or at Amazon.com.
Last Bite
This Tomato Curry Sauce is one of those recipes you’ll want to keep on hand – it’s simple, versatile, and packed with flavor. Whether you’re following a Paleo lifestyle or just looking for a healthier homemade sauce, this recipe delivers big taste with very little effort.
👉 If you make it, I’d love it if you’d leave a star rating in the recipe card and tell me in the comments what you paired it with! Your ratings help other cooks find the recipe.
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.