Easy Plant-based Zucchini Curry Recipe - Savory Spin (2024)

FAQs

When to add coconut milk to curry? ›

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Dairy such as yoghurt and cream can help balance spiciness and impart a cooling effect on a curry. "I would recommend adding yoghurt to your dish. For example, tzatziki or Greek yoghurt," executive chef Mark Axisa at Catalina Rose Bay said.

I normally go for single or double cream. On this occasion, out of cream, I went for greek yoghurt which was not bad. Pretty tasty in fact, but I still wish I had cream. I think you can just about get away with a full-fat natural or greek yoghurt in a Korma.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.

Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

Both coconut cream and milk are staples in Thai cuisine, often used as a base for soups and curries. Choosing the right coconut milk can make all the difference to your dish.

Wet: Wet curries, such as those found in Thailand, are often made in an abundance of liquid including broth, coconut milk or cream, yogurt or sofrito-like legume or vegetable purees.

It's common practice in India to add yogurt to Indian cooking. People add it to curry to balance the spices and lighten the dish. It can also make thick curry, a thin. Hence, it can really elevate the flavors of the dish.

What to use instead of cream in curry? ›

There are dairy-free, vegan, and healthful alternatives that can take the place of heavy cream and provide savory and sweet dishes with a thick, creamy texture. Alternatives to heavy cream include a butter and milk mixture, evaporated milk, cashew cream, and pureed tofu or beans.

The type of yoghurt that is typically used in Indian cooking is called dahi. Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes.

A smart trick to avoid yogurt from curdling is to add a smart portion of gravy to the yogurt and whisk it in. This act is called 'Tempering'. Further, you can add the tempered curd to the hot gravy/curry. It enables a slow rise in temperature, thus preventing curdling.

Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.

Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through.

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Use It to Replace Dairy in Creamy Sides

Add rich, creamy texture and nuttiness to classic dishes like creamed spinach and mashed sweet potatoes using this non-dairy option. You can also mix it into rice to delicious effect—coconut rice is just about one of the most irresistible ways to use canned coconut milk.

Stir the dish constantly while it is cooking to avoid curdling, using a flat, wide spatula. Use the spatula to lift and turn the liquid.

Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.