Tomato-based curry sauces

Tomato-based curry sauces are a vibrant, aromatic foundation for countless dishes, primarily originating from the Indian subcontinent. They are typically made by simmering a base of tomatoes with a blend of spices like turmeric, cumin, and coriander, often enriched with onions, garlic, ginger, and sometimes cream or coconut milk. This versatile sauce serves as the backbone for a wide range of curries, from mild and creamy to fiery and complex.

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🍽️ Nutrition at a glance

Generally, tomato-based curry sauces are moderate in carbohydrates from the tomatoes and any added sugar or cream, with a lower fat content unless enriched with ghee or coconut milk. They are a good source of vitamins A and C, potassium, and antioxidants like lycopene from the tomatoes, with a typical serving ranging from 150 to 250 calories.

Nutrition breakdown

Calories	120 kcal
Protein	2.5 g
Carbs	15 g
Fat	6 g
Fiber	3 g
Sugar	8 g
Sodium	600 mg
Vitamin A	800 IU
Vitamin C	25 mg
Potassium	450 mg
Iron	1.5 mg
Calcium	40 mg
Vitamin B6	0.2 mg
Magnesium	30 mg
Folate	35 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, these sauces are a cornerstone of South Asian cuisine, with each region and family often having a unique 'masala' or spice blend that defines their signature curry. Nutritionally, the slow-cooking process helps to release and enhance the bioavailability of antioxidants like lycopene, making the sauce not just flavorful but also a healthful component of the meal.