How to thicken a curry without dairy or coconut milk?

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I find my Indian curries come out way too watery. If I add canned tomatoes the consistency is great, but I find the canned tomatoes overpower the dish - I taste the tomatoes more than the spices/onion/garlic etc.

Using fresh tomatoes doesn't work that well - the pectin released isn't enough to thicken it.

I've heard a tomato puree might work well, but I don't think I'd like the hassle of making one fresh every time. Are there ready-made store versions, and if so, would they overpower the dish like the canned tomatoes?

Thanks

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