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4.67 from 6 votes

Tomato Curry Sauce

This Tomato Curry Sauce is made with a mixture of spices that give it a bit of an exotic taste with a little bit of heat.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sauce
Cuisine: Thai
Keyword: curry, sauce
Servings: 8 servings
Calories: 83kcal
Author: Lynda


  • 28 ounces crushed tomatoes including juice
  • ½ 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


  • 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.



Excerpted from The I Love My Instant Pot© Paleo Recipe Book by Michelle Fagone (CavegirlCuisine.com). Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved. 


Serving: 1 | Calories: 83kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 470mg | Fiber: 2g | Sugar: 8g