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• Ingredients
• 2 Tbsp. coconut oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1/2 tsp. chili flakes
• 1/2 tsp. ground cumin
• 1-2 Tbsp. curry powder
• 1 10.75 oz. can tomato puree (passata)
• 1 13.5 oz. can coconut milk
• 1 tsp. salt

In large sauce pan, melt coconut oil. Stir in onion and stir-fry until soft. Stir in garlic, chili flakes, cumin, and curry powder. Stir over heat until it’s all mixed together and the garlic softens. Stir in tomato puree and coconut milk. Stir in salt. Bring to a boil, reduce heat, and then simmer for 10 minutes. Check the salt and add more, if needed. Remove from heat and let cool. Put the sauce in a blender or food processor and blend until smooth.

Serve warm with meat and/or vegetables stirred in and cooked through; or pour the sauce over favorite cooked meat and/or vegetables. Yield about 2-1/2 cups sauce.

NOTES: I have made this many times. I have added chunks of salmon and vegetables, like bok choy, and heated until the salmon was cooked. I’ve served it over rice. Today I’m going to serve it over acorn squash bowls. I usually only use half the recipe and freeze the other half. It saves in the freezer quite well. If the sauce is too thick, you may thin it with broth to your liking. You can make passata by draining a can of tomatoes and blending the tomatoes into a tomato sauce. Passata is thicker than, what we in the U.S. would call, tomato sauce, yet thinner than tomato paste. This is a very forgiving recipe so feel free to add or subtract or substitute. It’s all good! I found the recipe at ketodietapp.com.