In the quest for vegetarian curries, many are reaching for coconut milk to achieve that silky texture and rich flavor. However, if you're trying to cut down on saturated fats, this dairy staple isn't the only option.
For a similar creaminess without the fat content, Karan Gokani suggests using vegetable stock as a direct substitute. This works particularly well in wet curries where the sauce is thicker. Another viable alternative is yoghurt, which can add a tangy twist and provide a suitable base for vegetarian dishes.
However, it's worth noting that not all curries rely on coconut milk, and some may offer better solutions to this conundrum. Sirichai Kularbwong of Singburi restaurant highlights the difference between wet and dry curries, with the former typically consisting of a thicker sauce seasoned with fish sauce, tamarind, and sugar.
For those looking to make a more complex curry, Gokani's approach involves roasting cauliflower or squash and then blending it with sautéed onions, garlic, ginger, and spices. This can be combined with yoghurt and various vegetables for a hearty vegetarian dish.
If you prefer something simpler, Vivek Singh recommends starting with basic ingredients like oil, whole spices, and roasted cauliflower. By sweating the onions and adding aromatics, you can create a rich base that's easy to customize with your choice of spices and vegetables.
Lastly, if all else fails, a warm cup of rasam can be just what you need – a soothing south Indian tomato and black pepper broth that's sure to cosset and calm.
For a similar creaminess without the fat content, Karan Gokani suggests using vegetable stock as a direct substitute. This works particularly well in wet curries where the sauce is thicker. Another viable alternative is yoghurt, which can add a tangy twist and provide a suitable base for vegetarian dishes.
However, it's worth noting that not all curries rely on coconut milk, and some may offer better solutions to this conundrum. Sirichai Kularbwong of Singburi restaurant highlights the difference between wet and dry curries, with the former typically consisting of a thicker sauce seasoned with fish sauce, tamarind, and sugar.
For those looking to make a more complex curry, Gokani's approach involves roasting cauliflower or squash and then blending it with sautéed onions, garlic, ginger, and spices. This can be combined with yoghurt and various vegetables for a hearty vegetarian dish.
If you prefer something simpler, Vivek Singh recommends starting with basic ingredients like oil, whole spices, and roasted cauliflower. By sweating the onions and adding aromatics, you can create a rich base that's easy to customize with your choice of spices and vegetables.
Lastly, if all else fails, a warm cup of rasam can be just what you need – a soothing south Indian tomato and black pepper broth that's sure to cosset and calm.
but honestly, I'm so over the saturated fat thing. I mean, who needs that much oil? Vegetable stock is defo the way forward - it gives you that silky texture without all the extra calories 
. And yoghurt adds a nice tanginess to boot 
. I made this veg curry with cauliflower and yoghurt last week and it was literally so easy peasy... plus, you can customize with your fave spices and veggies. Rasam sounds like the perfect comfort drink when all else fails 
i mean dont get me wrong its defo good but theres some sick alternatives out there like using veg stock or yoghurt i was trying out this roast cauliflower recipe from vivek singh the other day and it was SOOO good i just roasted the cauli in the oven with some oil and spices then blended it with sautéed onions garlic ginger and a lil bit of spice and its literally like a rich creamy sauce without all the saturated fat 
, using veggie stock as a substitute for coconut milk is a genius move! It adds so much depth to the curry without all the extra fat 
. And I'm loving the idea of roasting cauliflower before blending it with spices - it's like a party in your mouth 
! But honestly, I think the simplest approach is just using roasted veggies and oil as a base... it's so easy and allows you to get creative with all the amazing spice options 
.
Coconut milk is always a go-to for veggie curries, but I think we're due for some innovation. Using veg stock as a substitute makes total sense - it's already got a rich flavor profile that can hold its own with the spices and veggies. And I love how Karan Gokani suggests roasting cauliflower or squash to add depth to the dish 
. But, what really caught my attention was Sirichai Kularbwong's take on dry vs wet curries - it's a great reminder that there are many ways to create rich, complex sauces without relying on coconut milk or dairy. And let's not forget those comforting cups of rasam... sometimes simplicity is the best solution 
Give me a good old-fashioned stir-fry any day! 
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. Wet ones are like a rich, velvety sauce 
, while dry ones are more about the spices and flavors 
. 
:
. Oil, spices, and roasted veggies - that's where you start! Then, it's just a matter of customizing to your taste 
. And if all else fails, rasam is like the ultimate comfort drink 
.
Can't they think outside the box for once?! Using veg stock or yoghurt is literally a game changer - I've tried both and trust me, you won't be missing out on that creamy texture at all 
I mean, have you ever had a good old-fashioned roast cauliflower and onion combo? Mind. Blown.
, can't we think outside the box for once? Like seriously, who thought wet and dry curries were the only options? And don't even get me started on the Karan Gokani guy, roasting cauliflower is just so basic 
. Can't we have some more unique ideas for once?
can u imagine a silky smooth curry without all the coconut milk? 
gotta try that out ASAP!