Vegan Easy Three Bean Curry Recipe - Savory Spin (2024)

FAQs

What is the secret to a good curry? ›

Yogurt. Like heavy cream and half and half, higher fat plain yogurts of all types could also substitute coconut milk for the color and a similarly smooth and creamy texture. Because yogurt has a lower fat content than coconut milk, the consistency could be slightly thinner with the 1:1 substitution ratio.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

Thai Curry

Yellow curry commonly utilizes spices such as turmeric, coconut, ginger, and lemongrass. Red chili peppers, pepper, garlic, and fish sauce are commonly found in red curries. A signature ingredient of many Thai curries is coconut milk, which adds an element of creamy sweetness.

Coconut milk is the basis of most Thai curries. Coconut cream is much thicker and richer than coconut milk. It is made from mixing four parts shredded coconut in one part water.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

Almond milk

It's naturally low in calories and has a neutral flavor, making it a good option in smoothies, cereals, or baking ( 3 , 4 ). You can swap coconut milk with almond milk in equal quantities. However, it has a much lower fat content than coconut milk, so it won't provide the same creaminess.

How to make curry thicker? ›

Add arrowroot.

Arrowroot thickens curry just like cornstarch. Add a tablespoon (15 mL) of arrowroot to your curry and then mix it in. If your curry doesn't thicken, add a little bit more at a time until you get the right consistency.

I was half way through making Thai Chicken when I realized I was out of coconut milk. Instead of going to the store at 5am, I whipped some full fat plain sour cream together for a creamy sauce. I then used coconut oil to sauté my chicken and veggies to get that coconut flavour into the recipe.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

The three core ingredients of almost any Indian curry are garlic, onion and ginger. There are a few styles of curries that don't use garlic to ensure subtle flavour isn't overwhelmed, but it's a good rule of thumb that those three ingredients are likely to be included.

Usually the most important elements of basic curry are: onions (fried till translucent or browned in oil) spices/herbs– some for heat(chilli/masala/pepper) and some for depth of flavour (garam masala, cinnamon sticks, cardamom, curry leaves and fresh coriander) & others (turmeric, saffron)