For home cooks looking to embrace more plant-based meals, the ubiquitous tin of coconut milk in vegetarian curry recipes can present a dietary dilemma. Its high saturated fat content is a common concern, prompting one reader, Jill, to seek expert advice on suitable substitutes.
Simple Swaps for Silkiness and Spice
While coconut milk is prized for adding a silky, rich sweetness that mellows fiery spices, several straightforward alternatives exist. Karan Gokani, author of 'Indian 101', advocates for a simple switch to vegetable stock. Meanwhile, John Chantarasak, chef and co-owner of London's AngloThai, suggests reaching for a dollop of yoghurt. "It's a handy substitute," he notes, "because that's normally hanging about in the fridge."
Exploring Curry Realms Beyond Coconut
However, the best solution may be to explore curries that never call for coconut milk in the first place. Sirichai Kularbwong of London's Singburi restaurant explains this opens up two distinct realms: wet and dry curries.
Dry curries involve frying a paste, often containing dried chillies, and seasoning with vegan fish sauce, tamarind, and sugar. "The consistency of the sauce is never thin," Kularbwong adds, "and you pair it with root vegetables and flat beans." For a wet option, he recommends gaeng om, a broth made with a simple paste of garlic, chillies, and lemongrass, boiled with good vegetable stock and seasoned. Pumpkin, mushrooms, and pak choi make perfect additions.
Chef-Approved Recipes for Hearty Meals
For a satisfying batch cook, John Chantarasak starts by roasting cauliflower or squash with garam masala. He then creates a luxurious sauce by sweating onions, garlic, and ginger with fenugreek leaf, green cardamom, and nuts like cashews or almonds. Once blended smooth with water, yoghurt is stirred in, and the roasted veg is combined.
Vivek Singh, executive chef of the Cinnamon Collection, also champions cauliflower. His method begins with whole spices like cardamom, cinnamon, and cloves crackling in oil. Onions are caramelised, then ginger-garlic paste and ground spices are added. Chopped tomatoes, potatoes, and carrots form the base before cauliflower florets are introduced. After sweating and simmering, the dish is finished with garam masala, dried fenugreek, fresh coriander, and a squeeze of lemon. "Don't forget to serve with chapatis," he advises.
The Ultimate Comforting Broth: Pumpkin Rasam
Finally, for a light yet deeply comforting dish perfect for autumn, Meera Sodha's pumpkin rasam comes highly recommended. Described by Karan Gokani as a "south Indian tomato and black pepper broth," its beauty lies in its simplicity. "It's brilliant just sipped from a cup," he says, offering the kind of wholesome warmth we all need.
Whether you're dodging dairy, cutting fats, or simply seeking new culinary inspiration, these expert tips prove that rich, flavourful vegetarian curries don't have to rely on coconut milk.
