This Tomato Curry Sauce is made with a mixture of spices and fresh herbs and has a touch of heat. It is a delicous multipurpose sauce that will add a bit of pizazz to whatever you serve it with. If you like Indian curries and tomatoes, then you will probably love this coconut curry recipe.
Why You’ll Love This Recipe
- This versatile curry is great served with basamati rice, cauliflower rice, eggs (like shakshuka), seafood, and chicken. (If you are feeling really adventurous, why not try it with spaghetti noodles?)
- It’s a plant-based recipe full of nutrients, like lycopene, carotenoids, and polyphenols.
- This recipe is gluten-free and dairy-free making it vegan-friendly. Plus, it’s delicious and even omnivores will love it.
How To Make Tomato Curry Sauce
For this special 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
Combine all of the ingredients in the Instant Pot™. Lock the lid and 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.
This delicious tomato curry recipe is from The “I Love My Instant Pot” Paleo Recipe Book by Michelle Fagone.
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.
Video
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
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If you like making staples from scratch, then you should check out the recipe for Whole 30 Mayonnaise.
Diane says
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.