No Cream, No Cornflour: 7 Clever Hacks to Thicken Your Curry Like a Pro

Creating a wonderfully thick and creamy curry without the need for cream or cornflour is simpler than you may realize! Here are seven natural methods to enhance the thickness of your curry:

1. Cooked vegetables like potatoes, pumpkin, or carrots can be mashed and are added to the curry for natural creaminess and body. 

2. Cooked lentil puree, like moong or masoor, would thicken your curry, but also provide some nutritional value. 

3. Nut Pastes: Several Indian recipes use nut pastes as creaminess, grind cashew’s, almond’s or peanut’s in water and create the creamy gravies. 

4. Tomato Puree: Tomato puree provides thickness to your sauce and the added tang for tomato-based curries. 

5. Cooking Low: Cooking at a low simmer with the lid off allows the heat to cook the water off the sauce and thicken and concentrate all of the flavors!  

6. Greek Yogurt: Greek yogurt is perfect for creamy thickness and a nice tangy flavour at the end of cooking. Just make sure you take the dish off the heat first – you don’t want boiling yogurt or it will curdle! 

7. Butter or Ghee: A spoonful of butter or ghee will add richness and depth in flavour to your curry, and take it to another level.

Try out these techniques to turn any thin curry into a rich, restaurant-quality dish using wholesome ingredients. I encourage you to get creative, as you are sure to be pleased with the results.

This content is for informational purposes only. Cooking results may vary depending on ingredients and methods. Always adjust recipes to suit personal taste and dietary needs.