Vegan Tomato Tandoori Sauce
Elevate your homemade curry night with this flavorful Vegan Tomato Tandoori Sauce, a vibrant and aromatic recipe that combines rich spices and creamy textures for the ultimate plant-based comfort food. Crafted with a medley of warm Indian spices like garam masala, cumin, and turmeric, this sauce is balanced with luscious coconut milk, tangy tomato paste, and a hint of fresh cilantro for a refreshing finish. Made in just 30 minutes, it's perfect for pairing with steamed rice, roasted vegetables, or as a versatile base for your favorite curries. Whether you're seeking a gluten-free, dairy-free option or simply looking to spice up your meals, this tandoori-inspired creation delivers bold flavor and wholesome ingredients for easy weeknight meals or special occasions.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Garam masala
- 0.25 teaspoon Crushed red chili flakes (optional, for heat)
- 3 tablespoons Tomato paste
- 1 14-ounce can Canned crushed tomatoes
- 1 cup Coconut milk (full fat)
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.5 teaspoon Sugar (optional, for balancing flavors)
Instructions
Heat the coconut oil in a medium saucepan over medium heat.
Add the finely chopped onion and cook for 5-7 minutes until soft and translucent, stirring occasionally.
Stir in the minced garlic and fresh ginger. Cook for an additional 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric, smoked paprika, garam masala, and crushed red chili flakes (if using). Stir well to coat the onion mixture in the spices and cook for 1 minute to toast the spices.
Mix in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
Pour in the canned crushed tomatoes, coconut milk, salt, and black pepper. Stir well to combine all the ingredients.
Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Taste and adjust the seasoning, adding more salt, black pepper, or a touch of sugar if needed to balance the flavors.
Remove the saucepan from heat and stir in the chopped fresh cilantro.
Serve the vegan tomato tandoori sauce over steamed rice, roasted vegetables, or use as a base for curries. Enjoy!
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 36.3 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2191 mg | 47% | |
*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.
