Ingredients

• 1 can coconut milk

• 1 red onion, diced

• 6 large tomatoes, quartered (or 3x 14 oz cans diced tomatoes)

• 1/4 cup fresh cilantro, chopped

• Dried peppers (optional, to taste)

• 1 tsp minced garlic

• 1 tsp minced ginger

• 1 tsp ground turmeric

• 1 tsp kosher salt

• 1/2 tsp ground cayenne peppers

• 1 tbsp agave nectar or honey (optional)

Directions

1. Combine all the ingredients in a pressure cooker.

2. Cook at high pressure for 5 minutes, then let the pressure release naturally.

3. Blend until smooth.

Notes

• Yield: 8 cups; 65 oz (1840 g)

• You can replace half the salt with MSG

• Canned diced tomatoes frequently have salt added, in which case scale back the salt proportionally.

• XXX Lite vs Whole coconut milk

References

• Adapted from Indian Instant Pot Cookbook, 2017, p78, by Urvashi Pitre

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