Curry Sauce Recipe (Instant Pot and Stovetop)

 Yields: 4 servings

Prep time: 15 minutes

Cook time: 20-25 minutes (Instant Pot), 30-35 minutes (Stovetop)

Ingredients:

 * 1 tablespoon olive oil

 * 1 large onion, chopped

 * 2 cloves garlic, minced

 * 1-inch piece ginger, grated

 * 1 teaspoon ground cumin

 * 1 teaspoon ground coriander

 * 1/2 teaspoon turmeric

 * 1/4 teaspoon red pepper flakes (optional)

 * 1 (14.5 ounce) can diced tomatoes, undrained

 * 1 (15 ounce) can coconut milk

 * 1 cup vegetable broth or water

 * Salt and pepper to taste

 * Fresh cilantro, chopped, for garnish

Instructions:

Instant Pot Method:

 * Sauté: Turn on the Instant Pot to the Sauté setting. Add olive oil and sauté onions until softened. Add garlic and ginger and cook for 1 minute more.

 * Add Spices: Stir in cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1 minute more.

 * Add Remaining Ingredients: Pour in diced tomatoes, coconut milk, and vegetable broth. Season with salt and pepper.

 * Pressure Cook: Close the Instant Pot lid and set to High Pressure for 5 minutes.

 * Natural Pressure Release: Allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.

 * Blend (Optional): For a smoother sauce, use an immersion blender to blend the curry in the pot.

 * Serve: Garnish with fresh cilantro and serve hot.

Stovetop Method:

 * Sauté: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onions until softened. Add garlic and ginger and cook for 1 minute more.

 * Add Spices: Stir in cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1 minute more.

 * Add Remaining Ingredients: Pour in diced tomatoes, coconut milk, and vegetable broth. Season with salt and pepper.

 * Simmer: Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the flavors meld and the sauce thickens slightly.

 * Blend (Optional): For a smoother sauce, use an immersion blender to blend the curry in the pot.

 * Serve: Garnish with fresh cilantro and serve hot.

Tips:

 * Add Veggies: Feel free to add other vegetables to the curry, such as carrots, bell peppers, or potatoes.

 * Adjust Spice Level: Adjust the amount of red pepper flakes to your desired spice level.

 * Creamy Option: For a creamier sauce, use full-fat coconut milk.

 * Make Ahead: This curry sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Enjoy your versatile curry sauce! It can be used as a base for various dishes like vegetable curries, chicken curries, or even as a dipping sauce for samosas.