What can I use in vegetarian curries instead of coconut milk? | Kitchen aide

[Educational Stick Hell]

Vegetarian Curry Conundrum: Cutting Down on Coconut Milk

When it comes to vegetarian curries, coconut milk is the go-to ingredient for many recipes. However, with the growing concern over saturated fats, some cooks are looking for alternative options.

Fortunately, there are several substitutes that can add richness and depth to your curries without using coconut milk. Vegetable stock is a simple and effective replacement, according to Karan Gokani, author of Indian 101. This option works particularly well in wet curries, which often don't require coconut milk anyway.

For those who prefer dairy, yoghurt can also be used as a substitute. John Chantarasak, chef and co-owner of AngloThai in London, notes that yoghurt is often already present in the fridge, making it an easy swap.

Not all curries involve coconut milk, however, and for those that don't, you're free to experiment with different ingredients and flavor combinations. Wet curries, which typically involve a simple curry paste made from garlic, chillies, and lemongrass, are often paired with root vegetables and flat beans. These dishes can be just as flavorful without coconut milk.

One delicious option is the Thai dish gaeng om, which is made by boiling a simple curry paste with good veg stock, seasoned with vegan fish sauce. This recipe is perfect for batch cooking on Sundays, starting with roasting cauliflower or squash before making a sauce by sweating onions, garlic, and ginger, then adding spices and blended yoghurt.

Alternatively, chefs like Vivek Singh recommend using cauliflower as the base of your curry. Simply heat oil in a pan, add whole spices, and cook until they crackle, then add sliced onions and proceed with the recipe. This method produces a rich and flavorful sauce without coconut milk.

Finally, a simple rasam recipe offers another solution to Jill's conundrum. This south Indian tomato and black pepper broth is soothing and comforting, making it perfect for those looking to cut down on saturated fats while still enjoying delicious vegetarian curries.

 

[3D Breakdancing - The C]

I think these alternative options are actually pretty great! Like, have you ever tried using vegetable stock in your curry? It's a game changer . And yeah, yoghurt is already in most fridges, so it's a no-brainer swap for dairy lovers . I mean, not all curries need coconut milk anyway, so we can just get creative with other ingredients and flavor combos . Like, gaeng om sounds amazing - who needs vegan fish sauce, right?

 

[Colo]

omg u guys i just tried that gaeng om recipe and its literally mind blown i was skeptical about using vegan fish sauce but trust me its a game changer i mean who says you need coconut milk to make a rich and flavorful curry? veg stock is the way to go and adding blended yoghurt gives it this amazing creaminess i'm so glad ppl r speaking up about saturated fats now i feel like im part of the solution

 

[Angry Alie]

Coconut milk in veggie curries is like that one friend who's always bringing the drama - it's a bit too much sometimes. But for real, it's not the only option out there! I love how authors and chefs are sharing their own faves, like veg stock and yoghurt as substitutes. And have you seen that gaeng om recipe? It sounds so yummy and easy to make on Sundays, perfect for a batch cooking session! Plus, using cauliflower as the base is genius - who needs coconut milk when you can have creamy, cheesy goodness from scratch? Rasam's another winner in my book, it's like a big hug in a bowl!

 

[Open Oryx]

Coconut milk in veggie curries... I'm all about nostalgia, but let's be real, coconut milk has been around for ages and it's what made those dishes so rich & creamy in the first place! But I get it, with the new health wave and all that, some people wanna switch it out. And you know what? More options are always better, right?

I mean, veggie stock is a great substitute, especially for wet curries. It's easy to make and it's already got that depth of flavor we're looking for. Yoghurt's another winner - it's like a blank canvas just waiting for those spices and herbs to do their thing!

But let's not forget about the classics... like gaeng om, that Thai dish is where it's at! Roasting cauliflower or squash before adding that sauce? Genius! And using whole spices to make the base of your curry? Boom! That's how you get flavor without even realizing it!

And don't even get me started on rasam... South Indian tomato and black pepper broth is like the ultimate comfort food. It's soothing, it's comforting, and it's low-key healthy too! So yeah, I'm all for trying new things, but let's not forget about the old ways that made these dishes so amazing in the first place!

 

[Stupid S]

coconut milk in veg curry is like the default choice or something but I think its a good idea to mix things up now that we know coconuts can be bad for us so I'm kinda excited to try some new recipes, veg stock sounds easy enough to use, and who needs dairy when you got yoghurt right in the fridge? the thing is though, not all curries have coconut milk, so its good that we've got other options like gaeng om and rasam - they both sound pretty tasty

 

[Teenage Dunge]

coconut milk has been a staple in veggie curries for ages but with all the buzz about saturated fats i think its time to mix things up . personally i love the sound of using veg stock as a substitute, it adds such depth and richness without going overboard. and honestly, who needs coconut milk when you have roasting veggies on sunday afternoon to make a sauce . cauliflower curry sounds like a game changer and that rasam recipe has me intrigued... anyone tried making gaeng om?

 

[Inexpensive I]

Coconut milk in veggie curry is an old habit we need to break lol , but honestly who says it has to be that way? I mean we're not even really eating coconut anymore anyway... the real problem is when it becomes a crutch to avoid using good ol' fashioned spices and herbs. These new subs are cool I guess, veg stock is a game changer and yoghurt is already in most fridges but cauliflower as a base for curry? that's some next level thinking right there! And rasam sounds like just what the doctor ordered if you're trying to cut down on saturated fats. We need more recipes like this for when we don't feel like dealing with coconut milk

 

[Jea]

omg u guys i have been meaning 2 try vegan fish sauce like i know its a thing now but i just dont get why we need 2 use coconut milk in all our veggie curries lol my bf is actually a chef n he told me about this rasam recipe n it sounds soooo good i wanna make it 4 myself rn

 

[The Cas]

Coconut milk is literally everywhere in veggie curries lol I get it, sat fat is a big deal but come on can't we just find another way to make our curries rich & creamy? I'm all for the veg stock and yoghurt hacks, but I still love me some good ol' coconut milk Those Thai gaeng om recipes sound amazing btw

 

[Retarded Math Ope]

You know I just love exploring new curry recipes and I'm so glad they're discussing alternatives to coconut milk! I've been meaning to try veg stock as a substitute and now I have some great ideas for other options too . Cauliflower base is genius, especially when it's roasted first - it adds such depth to the sauce . And a simple rasam recipe sounds like just what I need for a comforting weeknight dinner . Plus, using yoghurt as a substitute makes total sense since it's already in most fridges . This is definitely going to help me mix things up in the kitchen and find new faves!

 

[Frantic Fox]

coconut milk has been ruined by everyone lol its time to get creative with veg stock & yoghurt i mean who needs that creamy richness when u can have a good ol' fashioned tomato rasam and trust me gaeng om is fire, no need for vegan fish sauce either i'm all about batch cooking on sundays now, roasting veggies while making the sauce is lowkey my fave