Creamy Curries – I Have Some Thoughts
The secret to making a creamy, plant-based curry sounds somewhat nutty.
Most people who explore a plant-based diet eventually connect with some curry variation. I like that because the word curry originates from the Tamil word ‘kari,’ which means sauce or vegetable dish.
Curry dishes, often associated with Indian or Pakistani cuisine, are not limited to these regions. The term 'curry' is a broad canvas that allows for a myriad of creative interpretations, reflecting individual and cultural tastes...and it’s fun and rewarding to explore some of the endless curry possibilities.
A curry may be influenced by the tastes and culture of Indonesia – something like a classic aromatic Padang-style curry. A Thai curry, like Phanaeng, is thick, salty, sweet, and perfumed with a touch of lime. Japanese curry is one of the most popular dishes in Japan, but it feels a bit unknown. A curry could also be influenced by warm Moroccan spices, traditionally made in a Tajine, but come on...they are also essentially a curry. It can even be something entirely different – something made up on the spot using whatever seasonal vegetable is available...and it doesn’t need to be cooked slowly with 16 different exotic spices or bathed in a rich coconut cream sauce to be considered a curry.
For me, crafting a curry is like embarking on an unexpected culinary adventure. It's a chance to play with the fundamental elements, much like rearranging Legos. I can tweak and shift these elements to personalize a recipe I've come across elsewhere. This process of customization is not just enjoyable, it's also empowering, making me feel like a creative cook crafting something truly unique in the moment.
But I also have a few rules and guidelines I like to follow whenever I’m inspired to make a curry:
My curries must be vegan because, well...I do follow a vegan lifestyle.
My curries must avoid using tropical fat like palm or coconut (including cream and milk) because I’m not a fan of elevated saturated fats in my food, the environmental impact, and the effect on biodiversity and animals in ever-expanding coconut/palm plantations.
My curries must not include butter, ghee, or smen because...see rule #1.
My curries must include a lot of aroma from spices and herbs...and probably some chili peppers.
My curries must be creamy enough to be saucy – something I can eat with rice or bread.
Admittedly, my curry rules can be tricky to navigate—especially when I want to enjoy a curry in a restaurant, which usually includes animal products and tropical fats. In these cases, I insist on avoiding animal products while compromising on tropical fats.
The last rule – achieving the right consistency – is the most challenging for many home cooks. The default solution populating the internet is to use coconut milk or cream to create a ‘proper’ curry. Indeed, coconut products are often used in recipes originating from tropical Asian or Caribbean locations. However, it’s not a mandate that must never be broken; many alternatives are healthier, environmentally kinder, and more humane to fragile biodiverse forests.
My solution when making a curry at home is to make a thickener that promotes creaminess and imparts a small amount of flavor while remaining flexible enough to alter depending on the type of curry I want to create.
My base recipe is straightforward. I mix the following ingredients in a mini-blender (I use a Nutribullet for this job):
2 tablespoons Cashew Butter
2 tablespoons Chickpea Flour
500 ml. (2 cups) Unsweetened Soy Milk
When I want (or need) to thicken my curry or lend a bit of creaminess to the dish just before serving, I pour some of the thickener directly into the center of the curry while it is cooking. I don’t immediately stir the mixture. Instead, I allow the sauce to swallow the thickener as it cooks. Once the thickener descends into the curry and begins to disperse – usually only a matter of seconds, I distribute the rest by giving the curry a quick stir with a spatula. The curry thickens rapidly and becomes creamy. I remove it from the heat and allow everything to settle for a few minutes before diving in and enjoying a delicious (much healthier) curry.
Making any number of variations is simple.
To impart a subtle flavor of coconut, I mix coconut water into the soy milk – a 50% ratio works well to create a pleasing background flavor of coconut.
I use tahini instead of cashew butter to create a sauce more appropriate for a Moroccan or Middle-East-style stew (or, if you prefer, a curry).
Using almond butter instead of cashew butter creates something more Spanish…of course, a bit of smoked paprika in the mix also helps.
This is diving deep into my archives of cooking tips, but it does work to create a fabulous and interesting variation – add a spoonful or two of my garlic puree. This elevates your next curry to the next level of incredible deliciousness and creaminess…all without a hint of animal products or tropical fats!
I encourage everyone to think more about creating a curry at home – it will feel liberating and inspiring to step outside of the expected norms and explore endless curry possibilities – and do it with a liberal use of something nutty to create a wonderfully creamy consistency.
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Thank you, Jack, for the reminder that coconut milk is neither healthy nor good for the environment. The cans one can buy are so easy to use, but I will avoid them and try your alternatives.
Oh Jack this is fantastic. I hadn't found a creamy alternative to coconut, and like you I don't like using it.
I do use gram flour a lot - but not cashew butter. This, then, is the answer! THANK YOU! It'll revolutionise my curries.
And what would you use in sweet cooking (baking) instead of coconut oil, for instance in biscuits or cakes/'cheese'cake where I've relied quite heavily on coconut oil to set?