Curried Tomato Sauce Recipe

Super fragrant. Deliciously vegan and obviously versatile.

This sauce is super simple to make. Once you’ve added in the main spices and tomatoes into the pain, you’re allowing it to simmer until the tomatoes break down and convert into a sauce. Sometimes you may feel that once you’ve blended the tomatoes and other ingredients, you may not need to add coconut milk. That is absolutely fine! Tailor the recipe to suit you. Alternatively, substitute for cream to get a more indulgent flavour.

The added spices are just a base, you may feel the need to add in an extra pinch (or if more anal, 1/2 teaspoon) of the spices here and there. Adjust it to what you enjoy tasting and suits your palette.

Tips

To serve: We feel the beetroot patties make a wonderful vegetable curry dish. Or combine with pasta for an Indian take on a pasta dish (this has been tried and tasted by aunts and younger children and went down very well). Maybe, you’d like to fry up some chicken or vegetables of your choice to make a quick curry with the sauce. For a meaty accompaniment, try grilling some marinated chicken breasts on the bbq or grill and coat with the creamy tomato curry sauce. 

Storage: This sauce can be kept in an airtight container for up to 4 days. 

Substitutes: If you do not care for it to be vegan and the subtle taste of coconut isn’t to your liking. Feel free to swap out with double cream for a rich indulgent curry sauce.

Print Recipe

Vegan Tomato Curry Sauce

A twist on a simple asian butter curry dish. This vegan tomato sauce imitates the flavour and depth of a butter sauce curry without the guilt or decadence.

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Prep Time

10 minutes

Cook Time

35 minutes

Servings

batch MetricUS Imperial

Ingredients

• 5 tomatoes large
• 2 1/2-3 cups water
• 4 cloves garlic roughly chopped
• 1 1/2 inches ginger roughly chopped
• 2 green chillies roughly chopped
• 5 green cardamom pods
• 3 peppercorns
• 1 tsp crushed kasuri methi
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 1/2 tsp red chilli powder
• 1 tsp honey
• 1 tbs coconut oil
• 60 ml coconut milk or non dairy yoghurt, can also substitute for normal yoghurt or double cream
• salt to taste

Prep Time 10 minutes Cook Time 35 minutes Servings batch MetricUS Imperial Ingredients 5 tomatoes large 2 1/2-3 cups water 4 cloves garlic roughly chopped 1 1/2 inches ginger roughly chopped 2 green chillies roughly chopped 5 green cardamom pods 3 peppercorns 1 tsp crushed kasuri methi 1 tsp coriander powder 1/4 tsp garam masala 1/2 tsp red chilli powder 1 tsp honey 1 tbs coconut oil 60 ml coconut milk or non dairy yoghurt, can also substitute for normal yoghurt or double cream salt to taste

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Instructions

1. Heat oil on a medium heat in a deep large pan or pot.
2. Once the oil is hot, add in your chopped ginger, garlic, green chilli, green cardamom and peppercorn. Turn down the heat and gently cook out the aromas for 2-3 minutes.
3. Dice up the tomatoes and add to a pan. Gently mix and incorporate with the rest of the mixture for a few more minutes.
4. Pour in the water and let all of the ingredients simmer for about 20-25 minutes so that the tomatoes break down.
5. Once the tomatoes have softened, switch off the heat and start to remove the shells of the green cardamom.
6. Use an immersion blender or any blender you have available to blend the curry base until smooth.
7. Put the now smooth sauce back on heat again. Add salt, coriander powder, chilli powder and garam masala. Simmer for about 10 minutes on a low heat. We want to let the spices cook out and develop in the sauce.
8. Now add the coconut milk or dairy milk alternative of your choice. Let the curry simmer for a further 5 minutes.
9. Lastly, add the honey, crushed kasuri methi and mix. Cook for a further few minutes to let the curry sauce thicken a little. 
10. Once done, take off heat and enjoy with your dish of choice. 

shaina