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