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Lilly’s Table

 
 
© Lillys-Table.com Photo of Coconut Tomato Sauce
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Coconut Tomato Sauce

 

A hint of the spice blend garam masala gives it an Indian flare and the coconut milk adds to the sauciness. Perfect for meat, such as the Indian Turkey Meatballs or even drizzle over a coconut poached fish.

Avoid shaking the coconut milk before opening it and use the liquid part rather then the cream that floats on top. Extra coconut cream can be frozen. Coconut juice also works.

Ingredients

  • ½ tablespoon coconut oil, or ghee or other oil
  • 1 bell pepper, diced or onions, chopped
  • 14 ounces roasted diced tomatoes, can
  • 1 tablespoon garam masala
  • 1 pinch salt, to taste
  • 1 can coconut milk, only the liquid, reserve the cream for another use

Serving Size: 2 People

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Preparation Instructions

Warm the coconut oil over medium heat. Add in the diced bell peppers or onions (or a combination). Saute lightly until they are soft. Sprinkle in the garam masala and the diced tomatoes. Increase the heat to high and bring up to a simmer for about 5 minutes until the tomato liquid is almost evaporated. Season with the salt.

Pour in the liquid part of the coconut milk, reserving the coconut ‘cream’ on top for another use. Bring up to a simmer again and then serve.