You made a curry that s more water than curry? You can fix that now

So you’ve mastered the art of curry-making, but you’re not thrilled about adding a dollop of fresh cream to your recipe. Maybe you’re watching your waistline, or maybe you just want to shake things up a bit. Either way, there’s no need to fret. There are plenty of healthy and delicious alternatives to give your curry that luscious, creamy texture without the calories of fresh cream.

Curry, a term often used to describe a variety of saucy dishes spiced with turmeric, coriander, cumin, and fenugreek, can vary widely across different cuisines. Refer to any saucy South Asian dish, be it Indian, Thai, Japanese, and beyond— all has unique styles and spice blends. Indian curries include varieties like tikka masala and korma, while Thai curries are typically green, red, or yellow. If your curry ends up too watery, several factors might be at play. Frozen ingredients can release extra moisture as they thaw, and using the wrong type of coconut milk or cooking at too low a temperature can also lead to a thin sauce. Additionally, not cooking the sauce long enough prevents it from reducing properly.

There are healthy ingredients that does not have to be fresh cream to make curries thicker, silkier and creamier. Here are healthy alternative and how they add to the taste of the curry.

Coconut Milk

Coconut milk is high in healthy fats, which makes it great for a creamy texture without adding too many calories. Plus, it’s dairy-free, so it’s perfect for lactose-intolerant folks! That’s what coconut milk brings to the table. It’s not just for piña coladas and beachside cocktails; coconut milk is a fantastic substitute for cream in curries. It’s rich, slightly sweet, and adds a lovely velvety texture to your dish. A subtle hint of coconut enhances the curry’s flavor, giving it a slight sweetness and a touch of tropical flair.

Greek Yogurt

Greek Yogurt is packed with protein, and when stirred into your curry, it adds a creamy consistency that’s both rich and tangy.

Greek yogurt has less fat than cream and is loaded with probiotics, which are great for digestion. Just make sure to stir it in at the end of cooking to avoid curdling. You can also stir it in after adding the spices and wait for the oil to separate. Expect a creamy, slightly tangy taste that complements spicy curries beautifully.

Cashew Cream

Cashew cream is not only dairy-free but also provides a good dose of healthy fats and proteins. It’s also incredibly simple to make at home. Cashew cream is made by blending soaked cashews with a bit of water, and you have a silky, smooth alternative to cream. Cashew cream has a mild, nutty flavor that makes curries creamier, even glossier.  

Silken Tofu

Silken tofu is smooth, creamy, and incredibly adaptable. Blend it until it’s silky, and you’ve got yourself a fantastic cream alternative. Silken tofu is low in calories and high in protein. It’s also great for those who are vegan or allergic to nuts. The flavor is quite neutral, so it takes on the spices of your curry while adding a smooth, creamy texture. Think of it as the behind-the-scenes hero of your dish.

Almond Milk

Almond milk isn’t just for your morning cereal—it’s a great way to make curries creamier.  It’s lower in calories and adds a delicate nutty flavor. Almond milk is a good source of vitamins and is low in calories. Just look for unsweetened varieties to avoid adding extra sugar. Almond milk has a subtle nutty taste that can add a lovely nuance to your curry.