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  • Writer's pictureLa Bearded Lady

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. Kick your sauce game up a notch with a big boost of flavor with this creamy and delicious Vegan Coconut Curry Tomato 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


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


  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.

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