Vegan Coconut Curry Tomato Sauce

Don't settle for just regular tomato sauce. Kick up the flavor with this Indian-inspired sauce!

Tomato sauce does not have to be just tomato sauce. Make it the star of your dish by incorporating a medley of Indian-inspired spices. Creamy coconut milk, mild curry, and zesty ginger make this Vegan Coconut Curry Tomato Sauce a flavorful accompaniment with chicken, seafood, rice, and roasted vegetables.

Time: 35 minutes

Yield: 4 cups

Serving Size: 1/2 cup

INGREDIENTS

28 oz can crushed tomatoes

14 oz can light unsweetened coconut milk

1 sweet onion, diced

3 garlic cloves, minced

2 tbsp coconut oil

2 tbsp fresh ginger, minced

2 tbsp curry powder

½ tbsp dried thyme

1 tsp cinnamon

½ tsp cumin

½ tsp ground ginger

¼ tsp turmeric

¼ tsp garlic powder

¼ tsp onion powder

½ tsp paprika

½ tsp black pepper

½ tsp kosher salt

½ tsp red pepper flakes (optional)

2 tbsp brown sugar

METHOD

1. In a small bowl, combine the curry powder, thyme, cinnamon, cumin, ground ginger, turmeric, garlic powder, onion powder, paprika, black pepper, kosher salt, and red pepper flakes. Set aside.

2. In a large saucepan, heat the oil on medium until melted and shimmering. Add the onion and cook for 4 minutes. Add the minced garlic and ginger and cook for 1 minute until fragrant, stirring frequently.

3. Add half of the spice mixture and cook for 1 minute, stirring frequently.

4. Add the tomatoes, coconut milk, sugar, and remaining spice mixture. Stir to combine and bring to a boil, stirring occasionally.

5. Lower heat to a simmer, stirring occasionally, and cook until slightly thickened, about 20 minutes. Remove from heat and transfer to a serving bowl.

NOTE: The sauce can be refrigerated for up to 5 days in an airtight container.