Vegan Tomato Tandoori Sauce

Dive into the bold, aromatic flavors of this Vegan Tomato Tandoori Sauce, a plant-based delight that combines the richness of coconut milk with a medley of classic Indian spices. Infused with cumin, coriander, garam masala, and smoked paprika, this creamy and vibrant sauce strikes the perfect balance of tangy tomatoes and warming spices. A touch of fresh ginger and garlic enhances its depth, while a sprinkle of cilantro adds a pop of freshness. Ready in just 30 minutes, this versatile sauce is perfect for draping over fluffy basmati rice, pairing with roasted vegetables, or serving as the star of your favorite curry-inspired dishes. Easy to make, naturally dairy-free, and bursting with flavor, it’s a must-try for anyone craving a comforting, homemade tandoori-style meal.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Heat the coconut oil in a medium saucepan over medium heat.

Step 2

Add the finely chopped onion and cook for 5-7 minutes until soft and translucent, stirring occasionally.

Step 3

Stir in the minced garlic and fresh ginger. Cook for an additional 1-2 minutes until fragrant.

Step 4

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.

Step 5

Mix in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.

Step 6

Pour in the canned crushed tomatoes, coconut milk, salt, and black pepper. Stir well to combine all the ingredients.

Step 7

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.

Step 8

Taste and adjust the seasoning, adding more salt, black pepper, or a touch of sugar if needed to balance the flavors.

Step 9

Remove the saucepan from heat and stir in the chopped fresh cilantro.

Step 10

Serve the vegan tomato tandoori sauce over steamed rice, roasted vegetables, or use as a base for curries. Enjoy!

Nutrition Facts

Serving size	(864.2g)

Amount per serving	% Daily Value*
Calories	1062.1

Total Fat 88.6g	0%
Saturated Fat 73.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1758.2mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 14.7g	0%
Total Sugars 37.2g
Protein 15.8g	0%

Vitamin D 0IU	0%
Calcium 271.8mg	0%
Iron 14.8mg	0%
Potassium 2894.0mg	0%

*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.

Source of Calories

Fat: 69.5%

Protein: 5.5%

Carbs: 25.0%