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
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
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.
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.
Add half of the spice mixture and cook for 1 minute, stirring frequently.
Add the tomatoes, coconut milk, sugar, and remaining spice mixture. Stir to combine and bring to a boil, stirring occasionally.
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.