This creamy dairy-free sauce is excellent served over cauliflower “rice,” seafood, or chicken.
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
Yields 4 cups
1 (28-ounce) can crushed tomatoes, including juice
1/2 medium onion, peeled and finely diced
4 cloves garlic, quartered
1 tablespoon minced fresh ginger
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cinnamon
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup canned coconut milk
1 Combine all ingredients in the Instant Pot®. Lock lid. Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 5 minutes. Quick-release any remaining pressure until float valve drops and then unlock lid.
2 Use an immersion blender to blend the sauce in the pot until smooth.
3 Pour sauce into a lidded container or jar and refrigerate until ready to use. Use within 5 days.