Low Sodium Tomato Tandoori Sauce
Elevate your culinary creations with this flavorful Low Sodium Tomato Tandoori Sauce, a health-conscious twist on the traditional Indian classic! Crafted with aromatic spices like garam masala, turmeric, smoked paprika, and cumin, this sauce delivers bold tandoori-inspired flavor without the excess salt. A base of no-salt-added crushed tomatoes and creamy unsweetened coconut milk creates a rich and velvety texture, while ginger, garlic, and a hint of cayenne add delightful depth and heat. Quick to prepare and perfect for versatile use, this sauce pairs beautifully with grilled proteins, roasted vegetables, or as a vibrant topping for rice and naan. Garnish with fresh cilantro for an added burst of color and freshness. Ready in just 35 minutes, it's a savory, heart-healthy option for weeknight dinners or meal prepping. Optimize your flavor and nutrition with this easy homemade tandoori sauce!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 1 14-ounce can Crushed tomatoes (no salt added)
- 1 cup Unsweetened coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon, freshly ground Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons, finely chopped Fresh cilantro (optional)
Instructions
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 4-5 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Pour in the no-salt-added crushed tomatoes, stirring well to combine.
Lower the heat to medium-low and add the turmeric powder, ground cumin, coriander, smoked paprika, garam masala, cayenne pepper, and black pepper. Mix thoroughly to coat the tomatoes with the spices.
Simmer the mixture for 10 minutes, stirring occasionally, to allow the flavors to meld together.
Stir in the unsweetened coconut milk and allow the sauce to cook for another 10 minutes, reducing it slightly and thickening the consistency.
Add the lemon juice and give the sauce a final stir. Adjust spices to taste if necessary.
Remove from heat and sprinkle with fresh cilantro if desired.
Serve the sauce warm as a base for your dish or store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 21.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
