There are several Indian curry recipes and other dishes out there that have yogurt as an ingredient. But if you are a vegan, do not like the taste of yogurt, or have a dairy allergy, there are ways to substitute yogurt so you can still enjoy curry. Yogurt is typically used as a thickening agent in curry dishes, and also lends its creamy texture. There are substitutions that will give the same consistency and creaminess, though, without the use of yogurt.
Add 1/2 cup soy or coconut milk mixed with a teaspoon of corn starch to a small pot. Bring to a low boil and stir until thickened. Yogurt is typically used as a thickener for Indian curry dishes, so this should help to create a similar consistency.
Substitute tofu sour cream for yogurt. Tofu sour cream has the same consistency of yogurt and will thicken the dish in the same manner.
Add mashed potatoes to the curry. Potatoes will thicken up the sauce without adding additional fat.
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Add heavy cream or half-and-half in place of yogurt. Let the curry sauce reduce after adding until the desired thickness is achieved.
Substitute sour cream for yogurt. Sour cream will still thicken the curry, but also add a similar sour taste as yogurt.
Mashed potatoes can also be used as Add mashed potatoes to the curry. Potatoes will thicken up the sauce without adding additional fat.
Jodi Buttarazzi has been writing professionally since 2008. She has contributed articles and content for online publications such as Merchant Circle, drawing on her experience of food and wine owning and operating a fine-dining restaurant in Houston. She is pursuing a career in the health-care industry and is working toward a Bachelor of Science in health-care management at the University of Phoenix.