I often hear stories about a family's sauce or Sunday Sauce. Typically, that would probably bring thoughts of Italian Grandmothers serving a massive pot of meat sauce for family supper. Though that is true, the sauce can be so much more.

In my Dad's family, it was my Abuelito's Meat Sauce, typically used for enchiladas or tacos. In my Mom's family, it was my Oma's version of spaghetti sauce with Bavarian and British influence (she added Maggi and curry powder) because, after World War II, she went to England and worked as a house daughter for the owner of Rolls Royce (crazy, huh?). Then there is my wife, who is half Pakistani and would easily say that her family's sauce was some version of curry.

I love curry and the varieties of curry we have all over the world. I am unsure most even realize the multitude of types, and I have enjoyed as many as possible; Thai curry, Japanese Curry, Indian Curry, Pakistani Curry, Vietnamese Curry, Jamaican Curry, and Trinidadian Curry. I take all these influences, and I create.

This recipe is my curry sauce; it's not traditional or tied to any singular culture. I use Madras curry powder, which my Oma used, and I love the flavor. Any yellow curry powder will work if you can't find Madras curry powder. I also use white miso paste, a fermented soybean paste that gives any dish an excellent and lightly sweet taste of umami. This is the recipe I use when my wife has a curry craving, but I need a quick and nourishing weeknight meal for our family. Even my Mom loves this one, and like most Moms, she is my worst critic, but I am grateful she keeps it honest with me.

This great recipe, as written, has some heat. If you are looking for a mild curry, skip the Fresno chili. Or maybe you like spice, but your kids don't, and if that is the case, make it without the Fresno and sprinkle red pepper flakes on top of your dish.

I love this recipe because you throw all the ingredients into your Instant Pot, stir it, put the lid on, and hit that Pressure Cooker button.

You can take the base of the sauce ingredients 2 - 12 and add anything that sounds good or needs to be used in your fridge. I love green beans, cauliflower, potatoes, and tofu.

Store the curry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

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Check out our other Instant Pot recipes here:

Moroccan Spiced Chicken and Sweet Potatoes

Instant Pot Pozole Blanco

Green Chili Stew with Hominy

The Best Instant Pot Vegan Chili