What are substitutions for coconut in curry?What would be a good substitute for coconut milk in curry sauces?What would be a good substitute for coconut milk in curry sauces?Non-coconut substitute for coconut cream?Coconut milk substitutions?How long does coconut curry last in the fridge?enriching thai curry with milk?Cooking Indian curry with yogurtNon-coconut substitute for coconut creamSubstituting Cream without CoconutSubstitute for coconut milk in curryWhat should I use for old recipes that call for 'buttermilk'?

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What are substitutions for coconut in curry?


What would be a good substitute for coconut milk in curry sauces?What would be a good substitute for coconut milk in curry sauces?Non-coconut substitute for coconut cream?Coconut milk substitutions?How long does coconut curry last in the fridge?enriching thai curry with milk?Cooking Indian curry with yogurtNon-coconut substitute for coconut creamSubstituting Cream without CoconutSubstitute for coconut milk in curryWhat should I use for old recipes that call for 'buttermilk'?













13















I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy.



Would it work to use roasted cauliflower puree as a curry base instead of coconut? Maybe with a little raw cashews pureed to add creaminess.



Are there other options to satiate my dreams of curry without coconut or dairy milk?










share|improve this question









New contributor




Jessica is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.















  • 1





    Hi. I edited out your recipe request because that is off-topic. Welcome to the site. Take the tour and check out the help center. I hope you get a good answer to your question.

    – bruglesco
    2 days ago












  • Be on guard (but not paranoid) of nut milks if you're newly allergic to coconut.

    – RonJohn
    yesterday











  • You could try a touch of vanilla extract mixed with onions cooked long enough to be sweet (or a variety known to be sweeter). I'm leaving this as a comment because I haven't tried it but in my head it tastes similar.

    – jmathew
    yesterday











  • Possible duplicate of What would be a good substitute for coconut milk in curry sauces?

    – JJJ
    5 hours ago















13















I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy.



Would it work to use roasted cauliflower puree as a curry base instead of coconut? Maybe with a little raw cashews pureed to add creaminess.



Are there other options to satiate my dreams of curry without coconut or dairy milk?










share|improve this question









New contributor




Jessica is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.















  • 1





    Hi. I edited out your recipe request because that is off-topic. Welcome to the site. Take the tour and check out the help center. I hope you get a good answer to your question.

    – bruglesco
    2 days ago












  • Be on guard (but not paranoid) of nut milks if you're newly allergic to coconut.

    – RonJohn
    yesterday











  • You could try a touch of vanilla extract mixed with onions cooked long enough to be sweet (or a variety known to be sweeter). I'm leaving this as a comment because I haven't tried it but in my head it tastes similar.

    – jmathew
    yesterday











  • Possible duplicate of What would be a good substitute for coconut milk in curry sauces?

    – JJJ
    5 hours ago













13












13








13


1






I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy.



Would it work to use roasted cauliflower puree as a curry base instead of coconut? Maybe with a little raw cashews pureed to add creaminess.



Are there other options to satiate my dreams of curry without coconut or dairy milk?










share|improve this question









New contributor




Jessica is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.












I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy.



Would it work to use roasted cauliflower puree as a curry base instead of coconut? Maybe with a little raw cashews pureed to add creaminess.



Are there other options to satiate my dreams of curry without coconut or dairy milk?







substitutions curry coconut






share|improve this question









New contributor




Jessica is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











share|improve this question









New contributor




Jessica is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









share|improve this question




share|improve this question








edited 2 days ago









Catija

15k64369




15k64369






New contributor




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asked 2 days ago









JessicaJessica

663




663




New contributor




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New contributor





Jessica is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.






Jessica is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.







  • 1





    Hi. I edited out your recipe request because that is off-topic. Welcome to the site. Take the tour and check out the help center. I hope you get a good answer to your question.

    – bruglesco
    2 days ago












  • Be on guard (but not paranoid) of nut milks if you're newly allergic to coconut.

    – RonJohn
    yesterday











  • You could try a touch of vanilla extract mixed with onions cooked long enough to be sweet (or a variety known to be sweeter). I'm leaving this as a comment because I haven't tried it but in my head it tastes similar.

    – jmathew
    yesterday











  • Possible duplicate of What would be a good substitute for coconut milk in curry sauces?

    – JJJ
    5 hours ago












  • 1





    Hi. I edited out your recipe request because that is off-topic. Welcome to the site. Take the tour and check out the help center. I hope you get a good answer to your question.

    – bruglesco
    2 days ago












  • Be on guard (but not paranoid) of nut milks if you're newly allergic to coconut.

    – RonJohn
    yesterday











  • You could try a touch of vanilla extract mixed with onions cooked long enough to be sweet (or a variety known to be sweeter). I'm leaving this as a comment because I haven't tried it but in my head it tastes similar.

    – jmathew
    yesterday











  • Possible duplicate of What would be a good substitute for coconut milk in curry sauces?

    – JJJ
    5 hours ago







1




1





Hi. I edited out your recipe request because that is off-topic. Welcome to the site. Take the tour and check out the help center. I hope you get a good answer to your question.

– bruglesco
2 days ago






Hi. I edited out your recipe request because that is off-topic. Welcome to the site. Take the tour and check out the help center. I hope you get a good answer to your question.

– bruglesco
2 days ago














Be on guard (but not paranoid) of nut milks if you're newly allergic to coconut.

– RonJohn
yesterday





Be on guard (but not paranoid) of nut milks if you're newly allergic to coconut.

– RonJohn
yesterday













You could try a touch of vanilla extract mixed with onions cooked long enough to be sweet (or a variety known to be sweeter). I'm leaving this as a comment because I haven't tried it but in my head it tastes similar.

– jmathew
yesterday





You could try a touch of vanilla extract mixed with onions cooked long enough to be sweet (or a variety known to be sweeter). I'm leaving this as a comment because I haven't tried it but in my head it tastes similar.

– jmathew
yesterday













Possible duplicate of What would be a good substitute for coconut milk in curry sauces?

– JJJ
5 hours ago





Possible duplicate of What would be a good substitute for coconut milk in curry sauces?

– JJJ
5 hours ago










7 Answers
7






active

oldest

votes


















18














Thai curry recipes often use a lot, and the flavour is distinctive. You'll need to experiment. Your idea of cashews is a good place to start. What I've often used in Indian curries is ground almonds (almond flour would be better but I can't get it easily). They have some thickening power and quite a suitable taste. You could also try cooking with nut milk - I've only done this a couple of times because it's not something I normally have, but recently used some almond milk in a sauce with lentils etc. It ended up with a fairly creamy texture. This was a brand marketed for cooking and a little thicker than I've come across before



As an aside, I hope you've had medical confirmation of the allergy - it's not exactly unknown for these things to be deceptive.






share|improve this answer






























    9














    Substitutes have been mentioned already, but how about going the other way?



    There are more curries without coconut than there are with it. Many many curries use an onion base for thickness; coconut is a Southern Indian/Sri Lankan twist on what is a continent-full of cuisine.



    Look down the even just the standard sauces of any take-away menu...

    Bhuna

    Madras

    Vindaloo

    Jalfrezi

    Rogon Josh

    Dopiaza

    Pathia

    Dansak

    The list goes on... & not a coconut in sight.



    Or for more variety, how about Ethiopian Wat, or a Moroccan Tagine?

    For Thai, have a look at a Jungle Curry - again, no coconut.






    share|improve this answer






























      6














      I don't know much about Thai curries but there are plenty of Indian curries that are broadly similar to coconut-based ones but with sauces made with cashews and other nuts. Typically, you'd want to soak the nuts for a few hours and then blitz them into a puree, or just use a nut butter because life's too short.



      Indeed, there are many Indian curries that don't use coconut or any other nut. Coconut is basically a south-Indian thing and being allergic to coconut doesn't stop you eating Indian food, just like being intolerant of pasta wouldn't stop you eating European food. I suggest you get yourself a good Indian recipe book. I'm a huge fan of Camellia Panjabi's 50 Great Curries of India, because it has a pretty long introductory section that explains what all the different ingredients are for, which is really helpful when, for example, you can't eat coconut but you want to make something similar.






      share|improve this answer






























        4














        We cooked a lot of vegan at home for some time and often used soy cream as substitution for sauces that demanded cream. It has a unique taste, but I do not find it unpleasant. It has about the same thickness as coconut and I think the taste is also quite fitting for curries. As others mentioned, some almonds or cashews could enhance the experience. In Germany, I usually find this soy cream in the vegan/non-dairy aisle next to the other soy products.






        share|improve this answer


















        • 1





          Note that depending what country you are in, many soy milks/creams are significantly sweetened, so you may want to look carefully for unsweetened ones. (Although of course in some curries a sweetened one would be fine anyway.)

          – PLL
          2 days ago











        • Coconut isn't vegan?

          – RonJohn
          yesterday











        • @RonJohn Coconut is vegan. Ian says he substituted soy cream for dairy cream but suggests that it would also be a decent substitute for coconut milk.

          – David Richerby
          yesterday


















        3














        As we do not know exactly what you allergic to (you said coconut but it could be coconut milk, an additive in the milk or coconut in general), I will make some extra suggestions:



        1) You might be able to try adding natural coconut flavouring to the already mentioned nut milks (cashew or almond). This might tip the scales in making an Indian style almond based curry taste like a Thai coconut milk based curry.



        2) If you are allergic to everything coconut then you could try Imitation Coconut Extract which shouldn't contain any coconut. Again, this might tip the balance on the other nut-based milks.



        3) You could try adding gorse flower extract. I have never tried it but I do know from roaming the coastlines and moorland of Devon, that gorse smells a lot like coconut. It is edible, is common year-round and according to eatweed.com, has a subtle coconutty taste. I see no reason this could not be added to a curry to infuse further coconut tones.



        Finally, if you are allergic to all coconut, here is a quick and helpful guide to replacing all coconut ingredients.






        share|improve this answer










        New contributor




        josh is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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          1














          I can only speak to south indian curries. I don't have a substitute for coconut but you can certainly make a great curry without dairy or coconut added to the mix. You can make a delicious sauce from just water and emulsified fats combining with your choice of spice meats and veg.



          I have only experience with meat based dishes so this may not work out for any vegetarian attempts. Meat releases fat and water when covered and heated. After I sauté the veg (typically ginger, garlic, onion), I add the meat which has been marinating in spices and oil (or just dry rubbed with spices). I cover the pot and keep the heat on high for a few minutes until I see water appear at the bottom of the dish. Then I reduce the heat to med low and leave it covered for 30 mins or so. Over time more water and fat is released and the meat should be practically swimming. From there I simmer uncovered for as long as I need to thicken the mixture. This also concentrates the flavors.



          Chicken stock also can be added. Even plain water. You'll also get water from watery veg like tomatoes. I'm pretty sure you could add kool aid if you wanted to. Most of the flavor comes from the spices and chillis.






          share|improve this answer








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            0














            North indian and Pakistani food uses a combination of onions, tomatoes and ginger garlic paste to form the curry base. First you fry some finely chopped onions until they turn golden brown, then add about a tablespoon of ginger garlic paste, finely chopped tomatoes and the spice powders (chilli powder, turmeric etc.). You let that cook stirring from time to time until the tomatoes turn into a slurry. That's your curry base! There are many videos on youtube that show you how to make this in case you want to see it in more detail. It's also possible to substitute yoghurt (curd) for tomatoes.






            share|improve this answer








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              7 Answers
              7






              active

              oldest

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              7 Answers
              7






              active

              oldest

              votes









              active

              oldest

              votes






              active

              oldest

              votes









              18














              Thai curry recipes often use a lot, and the flavour is distinctive. You'll need to experiment. Your idea of cashews is a good place to start. What I've often used in Indian curries is ground almonds (almond flour would be better but I can't get it easily). They have some thickening power and quite a suitable taste. You could also try cooking with nut milk - I've only done this a couple of times because it's not something I normally have, but recently used some almond milk in a sauce with lentils etc. It ended up with a fairly creamy texture. This was a brand marketed for cooking and a little thicker than I've come across before



              As an aside, I hope you've had medical confirmation of the allergy - it's not exactly unknown for these things to be deceptive.






              share|improve this answer



























                18














                Thai curry recipes often use a lot, and the flavour is distinctive. You'll need to experiment. Your idea of cashews is a good place to start. What I've often used in Indian curries is ground almonds (almond flour would be better but I can't get it easily). They have some thickening power and quite a suitable taste. You could also try cooking with nut milk - I've only done this a couple of times because it's not something I normally have, but recently used some almond milk in a sauce with lentils etc. It ended up with a fairly creamy texture. This was a brand marketed for cooking and a little thicker than I've come across before



                As an aside, I hope you've had medical confirmation of the allergy - it's not exactly unknown for these things to be deceptive.






                share|improve this answer

























                  18












                  18








                  18







                  Thai curry recipes often use a lot, and the flavour is distinctive. You'll need to experiment. Your idea of cashews is a good place to start. What I've often used in Indian curries is ground almonds (almond flour would be better but I can't get it easily). They have some thickening power and quite a suitable taste. You could also try cooking with nut milk - I've only done this a couple of times because it's not something I normally have, but recently used some almond milk in a sauce with lentils etc. It ended up with a fairly creamy texture. This was a brand marketed for cooking and a little thicker than I've come across before



                  As an aside, I hope you've had medical confirmation of the allergy - it's not exactly unknown for these things to be deceptive.






                  share|improve this answer













                  Thai curry recipes often use a lot, and the flavour is distinctive. You'll need to experiment. Your idea of cashews is a good place to start. What I've often used in Indian curries is ground almonds (almond flour would be better but I can't get it easily). They have some thickening power and quite a suitable taste. You could also try cooking with nut milk - I've only done this a couple of times because it's not something I normally have, but recently used some almond milk in a sauce with lentils etc. It ended up with a fairly creamy texture. This was a brand marketed for cooking and a little thicker than I've come across before



                  As an aside, I hope you've had medical confirmation of the allergy - it's not exactly unknown for these things to be deceptive.







                  share|improve this answer












                  share|improve this answer



                  share|improve this answer










                  answered 2 days ago









                  Chris HChris H

                  20.3k13861




                  20.3k13861























                      9














                      Substitutes have been mentioned already, but how about going the other way?



                      There are more curries without coconut than there are with it. Many many curries use an onion base for thickness; coconut is a Southern Indian/Sri Lankan twist on what is a continent-full of cuisine.



                      Look down the even just the standard sauces of any take-away menu...

                      Bhuna

                      Madras

                      Vindaloo

                      Jalfrezi

                      Rogon Josh

                      Dopiaza

                      Pathia

                      Dansak

                      The list goes on... & not a coconut in sight.



                      Or for more variety, how about Ethiopian Wat, or a Moroccan Tagine?

                      For Thai, have a look at a Jungle Curry - again, no coconut.






                      share|improve this answer



























                        9














                        Substitutes have been mentioned already, but how about going the other way?



                        There are more curries without coconut than there are with it. Many many curries use an onion base for thickness; coconut is a Southern Indian/Sri Lankan twist on what is a continent-full of cuisine.



                        Look down the even just the standard sauces of any take-away menu...

                        Bhuna

                        Madras

                        Vindaloo

                        Jalfrezi

                        Rogon Josh

                        Dopiaza

                        Pathia

                        Dansak

                        The list goes on... & not a coconut in sight.



                        Or for more variety, how about Ethiopian Wat, or a Moroccan Tagine?

                        For Thai, have a look at a Jungle Curry - again, no coconut.






                        share|improve this answer

























                          9












                          9








                          9







                          Substitutes have been mentioned already, but how about going the other way?



                          There are more curries without coconut than there are with it. Many many curries use an onion base for thickness; coconut is a Southern Indian/Sri Lankan twist on what is a continent-full of cuisine.



                          Look down the even just the standard sauces of any take-away menu...

                          Bhuna

                          Madras

                          Vindaloo

                          Jalfrezi

                          Rogon Josh

                          Dopiaza

                          Pathia

                          Dansak

                          The list goes on... & not a coconut in sight.



                          Or for more variety, how about Ethiopian Wat, or a Moroccan Tagine?

                          For Thai, have a look at a Jungle Curry - again, no coconut.






                          share|improve this answer













                          Substitutes have been mentioned already, but how about going the other way?



                          There are more curries without coconut than there are with it. Many many curries use an onion base for thickness; coconut is a Southern Indian/Sri Lankan twist on what is a continent-full of cuisine.



                          Look down the even just the standard sauces of any take-away menu...

                          Bhuna

                          Madras

                          Vindaloo

                          Jalfrezi

                          Rogon Josh

                          Dopiaza

                          Pathia

                          Dansak

                          The list goes on... & not a coconut in sight.



                          Or for more variety, how about Ethiopian Wat, or a Moroccan Tagine?

                          For Thai, have a look at a Jungle Curry - again, no coconut.







                          share|improve this answer












                          share|improve this answer



                          share|improve this answer










                          answered 2 days ago









                          TetsujinTetsujin

                          2,6701917




                          2,6701917





















                              6














                              I don't know much about Thai curries but there are plenty of Indian curries that are broadly similar to coconut-based ones but with sauces made with cashews and other nuts. Typically, you'd want to soak the nuts for a few hours and then blitz them into a puree, or just use a nut butter because life's too short.



                              Indeed, there are many Indian curries that don't use coconut or any other nut. Coconut is basically a south-Indian thing and being allergic to coconut doesn't stop you eating Indian food, just like being intolerant of pasta wouldn't stop you eating European food. I suggest you get yourself a good Indian recipe book. I'm a huge fan of Camellia Panjabi's 50 Great Curries of India, because it has a pretty long introductory section that explains what all the different ingredients are for, which is really helpful when, for example, you can't eat coconut but you want to make something similar.






                              share|improve this answer



























                                6














                                I don't know much about Thai curries but there are plenty of Indian curries that are broadly similar to coconut-based ones but with sauces made with cashews and other nuts. Typically, you'd want to soak the nuts for a few hours and then blitz them into a puree, or just use a nut butter because life's too short.



                                Indeed, there are many Indian curries that don't use coconut or any other nut. Coconut is basically a south-Indian thing and being allergic to coconut doesn't stop you eating Indian food, just like being intolerant of pasta wouldn't stop you eating European food. I suggest you get yourself a good Indian recipe book. I'm a huge fan of Camellia Panjabi's 50 Great Curries of India, because it has a pretty long introductory section that explains what all the different ingredients are for, which is really helpful when, for example, you can't eat coconut but you want to make something similar.






                                share|improve this answer

























                                  6












                                  6








                                  6







                                  I don't know much about Thai curries but there are plenty of Indian curries that are broadly similar to coconut-based ones but with sauces made with cashews and other nuts. Typically, you'd want to soak the nuts for a few hours and then blitz them into a puree, or just use a nut butter because life's too short.



                                  Indeed, there are many Indian curries that don't use coconut or any other nut. Coconut is basically a south-Indian thing and being allergic to coconut doesn't stop you eating Indian food, just like being intolerant of pasta wouldn't stop you eating European food. I suggest you get yourself a good Indian recipe book. I'm a huge fan of Camellia Panjabi's 50 Great Curries of India, because it has a pretty long introductory section that explains what all the different ingredients are for, which is really helpful when, for example, you can't eat coconut but you want to make something similar.






                                  share|improve this answer













                                  I don't know much about Thai curries but there are plenty of Indian curries that are broadly similar to coconut-based ones but with sauces made with cashews and other nuts. Typically, you'd want to soak the nuts for a few hours and then blitz them into a puree, or just use a nut butter because life's too short.



                                  Indeed, there are many Indian curries that don't use coconut or any other nut. Coconut is basically a south-Indian thing and being allergic to coconut doesn't stop you eating Indian food, just like being intolerant of pasta wouldn't stop you eating European food. I suggest you get yourself a good Indian recipe book. I'm a huge fan of Camellia Panjabi's 50 Great Curries of India, because it has a pretty long introductory section that explains what all the different ingredients are for, which is really helpful when, for example, you can't eat coconut but you want to make something similar.







                                  share|improve this answer












                                  share|improve this answer



                                  share|improve this answer










                                  answered 2 days ago









                                  David RicherbyDavid Richerby

                                  2,7871527




                                  2,7871527





















                                      4














                                      We cooked a lot of vegan at home for some time and often used soy cream as substitution for sauces that demanded cream. It has a unique taste, but I do not find it unpleasant. It has about the same thickness as coconut and I think the taste is also quite fitting for curries. As others mentioned, some almonds or cashews could enhance the experience. In Germany, I usually find this soy cream in the vegan/non-dairy aisle next to the other soy products.






                                      share|improve this answer


















                                      • 1





                                        Note that depending what country you are in, many soy milks/creams are significantly sweetened, so you may want to look carefully for unsweetened ones. (Although of course in some curries a sweetened one would be fine anyway.)

                                        – PLL
                                        2 days ago











                                      • Coconut isn't vegan?

                                        – RonJohn
                                        yesterday











                                      • @RonJohn Coconut is vegan. Ian says he substituted soy cream for dairy cream but suggests that it would also be a decent substitute for coconut milk.

                                        – David Richerby
                                        yesterday















                                      4














                                      We cooked a lot of vegan at home for some time and often used soy cream as substitution for sauces that demanded cream. It has a unique taste, but I do not find it unpleasant. It has about the same thickness as coconut and I think the taste is also quite fitting for curries. As others mentioned, some almonds or cashews could enhance the experience. In Germany, I usually find this soy cream in the vegan/non-dairy aisle next to the other soy products.






                                      share|improve this answer


















                                      • 1





                                        Note that depending what country you are in, many soy milks/creams are significantly sweetened, so you may want to look carefully for unsweetened ones. (Although of course in some curries a sweetened one would be fine anyway.)

                                        – PLL
                                        2 days ago











                                      • Coconut isn't vegan?

                                        – RonJohn
                                        yesterday











                                      • @RonJohn Coconut is vegan. Ian says he substituted soy cream for dairy cream but suggests that it would also be a decent substitute for coconut milk.

                                        – David Richerby
                                        yesterday













                                      4












                                      4








                                      4







                                      We cooked a lot of vegan at home for some time and often used soy cream as substitution for sauces that demanded cream. It has a unique taste, but I do not find it unpleasant. It has about the same thickness as coconut and I think the taste is also quite fitting for curries. As others mentioned, some almonds or cashews could enhance the experience. In Germany, I usually find this soy cream in the vegan/non-dairy aisle next to the other soy products.






                                      share|improve this answer













                                      We cooked a lot of vegan at home for some time and often used soy cream as substitution for sauces that demanded cream. It has a unique taste, but I do not find it unpleasant. It has about the same thickness as coconut and I think the taste is also quite fitting for curries. As others mentioned, some almonds or cashews could enhance the experience. In Germany, I usually find this soy cream in the vegan/non-dairy aisle next to the other soy products.







                                      share|improve this answer












                                      share|improve this answer



                                      share|improve this answer










                                      answered 2 days ago









                                      IanIan

                                      1565




                                      1565







                                      • 1





                                        Note that depending what country you are in, many soy milks/creams are significantly sweetened, so you may want to look carefully for unsweetened ones. (Although of course in some curries a sweetened one would be fine anyway.)

                                        – PLL
                                        2 days ago











                                      • Coconut isn't vegan?

                                        – RonJohn
                                        yesterday











                                      • @RonJohn Coconut is vegan. Ian says he substituted soy cream for dairy cream but suggests that it would also be a decent substitute for coconut milk.

                                        – David Richerby
                                        yesterday












                                      • 1





                                        Note that depending what country you are in, many soy milks/creams are significantly sweetened, so you may want to look carefully for unsweetened ones. (Although of course in some curries a sweetened one would be fine anyway.)

                                        – PLL
                                        2 days ago











                                      • Coconut isn't vegan?

                                        – RonJohn
                                        yesterday











                                      • @RonJohn Coconut is vegan. Ian says he substituted soy cream for dairy cream but suggests that it would also be a decent substitute for coconut milk.

                                        – David Richerby
                                        yesterday







                                      1




                                      1





                                      Note that depending what country you are in, many soy milks/creams are significantly sweetened, so you may want to look carefully for unsweetened ones. (Although of course in some curries a sweetened one would be fine anyway.)

                                      – PLL
                                      2 days ago





                                      Note that depending what country you are in, many soy milks/creams are significantly sweetened, so you may want to look carefully for unsweetened ones. (Although of course in some curries a sweetened one would be fine anyway.)

                                      – PLL
                                      2 days ago













                                      Coconut isn't vegan?

                                      – RonJohn
                                      yesterday





                                      Coconut isn't vegan?

                                      – RonJohn
                                      yesterday













                                      @RonJohn Coconut is vegan. Ian says he substituted soy cream for dairy cream but suggests that it would also be a decent substitute for coconut milk.

                                      – David Richerby
                                      yesterday





                                      @RonJohn Coconut is vegan. Ian says he substituted soy cream for dairy cream but suggests that it would also be a decent substitute for coconut milk.

                                      – David Richerby
                                      yesterday











                                      3














                                      As we do not know exactly what you allergic to (you said coconut but it could be coconut milk, an additive in the milk or coconut in general), I will make some extra suggestions:



                                      1) You might be able to try adding natural coconut flavouring to the already mentioned nut milks (cashew or almond). This might tip the scales in making an Indian style almond based curry taste like a Thai coconut milk based curry.



                                      2) If you are allergic to everything coconut then you could try Imitation Coconut Extract which shouldn't contain any coconut. Again, this might tip the balance on the other nut-based milks.



                                      3) You could try adding gorse flower extract. I have never tried it but I do know from roaming the coastlines and moorland of Devon, that gorse smells a lot like coconut. It is edible, is common year-round and according to eatweed.com, has a subtle coconutty taste. I see no reason this could not be added to a curry to infuse further coconut tones.



                                      Finally, if you are allergic to all coconut, here is a quick and helpful guide to replacing all coconut ingredients.






                                      share|improve this answer










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                                        3














                                        As we do not know exactly what you allergic to (you said coconut but it could be coconut milk, an additive in the milk or coconut in general), I will make some extra suggestions:



                                        1) You might be able to try adding natural coconut flavouring to the already mentioned nut milks (cashew or almond). This might tip the scales in making an Indian style almond based curry taste like a Thai coconut milk based curry.



                                        2) If you are allergic to everything coconut then you could try Imitation Coconut Extract which shouldn't contain any coconut. Again, this might tip the balance on the other nut-based milks.



                                        3) You could try adding gorse flower extract. I have never tried it but I do know from roaming the coastlines and moorland of Devon, that gorse smells a lot like coconut. It is edible, is common year-round and according to eatweed.com, has a subtle coconutty taste. I see no reason this could not be added to a curry to infuse further coconut tones.



                                        Finally, if you are allergic to all coconut, here is a quick and helpful guide to replacing all coconut ingredients.






                                        share|improve this answer










                                        New contributor




                                        josh is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                        Check out our Code of Conduct.






















                                          3












                                          3








                                          3







                                          As we do not know exactly what you allergic to (you said coconut but it could be coconut milk, an additive in the milk or coconut in general), I will make some extra suggestions:



                                          1) You might be able to try adding natural coconut flavouring to the already mentioned nut milks (cashew or almond). This might tip the scales in making an Indian style almond based curry taste like a Thai coconut milk based curry.



                                          2) If you are allergic to everything coconut then you could try Imitation Coconut Extract which shouldn't contain any coconut. Again, this might tip the balance on the other nut-based milks.



                                          3) You could try adding gorse flower extract. I have never tried it but I do know from roaming the coastlines and moorland of Devon, that gorse smells a lot like coconut. It is edible, is common year-round and according to eatweed.com, has a subtle coconutty taste. I see no reason this could not be added to a curry to infuse further coconut tones.



                                          Finally, if you are allergic to all coconut, here is a quick and helpful guide to replacing all coconut ingredients.






                                          share|improve this answer










                                          New contributor




                                          josh is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                          Check out our Code of Conduct.










                                          As we do not know exactly what you allergic to (you said coconut but it could be coconut milk, an additive in the milk or coconut in general), I will make some extra suggestions:



                                          1) You might be able to try adding natural coconut flavouring to the already mentioned nut milks (cashew or almond). This might tip the scales in making an Indian style almond based curry taste like a Thai coconut milk based curry.



                                          2) If you are allergic to everything coconut then you could try Imitation Coconut Extract which shouldn't contain any coconut. Again, this might tip the balance on the other nut-based milks.



                                          3) You could try adding gorse flower extract. I have never tried it but I do know from roaming the coastlines and moorland of Devon, that gorse smells a lot like coconut. It is edible, is common year-round and according to eatweed.com, has a subtle coconutty taste. I see no reason this could not be added to a curry to infuse further coconut tones.



                                          Finally, if you are allergic to all coconut, here is a quick and helpful guide to replacing all coconut ingredients.







                                          share|improve this answer










                                          New contributor




                                          josh is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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                                          share|improve this answer



                                          share|improve this answer








                                          edited yesterday









                                          David Richerby

                                          2,7871527




                                          2,7871527






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                                          answered yesterday









                                          joshjosh

                                          1312




                                          1312




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                                              1














                                              I can only speak to south indian curries. I don't have a substitute for coconut but you can certainly make a great curry without dairy or coconut added to the mix. You can make a delicious sauce from just water and emulsified fats combining with your choice of spice meats and veg.



                                              I have only experience with meat based dishes so this may not work out for any vegetarian attempts. Meat releases fat and water when covered and heated. After I sauté the veg (typically ginger, garlic, onion), I add the meat which has been marinating in spices and oil (or just dry rubbed with spices). I cover the pot and keep the heat on high for a few minutes until I see water appear at the bottom of the dish. Then I reduce the heat to med low and leave it covered for 30 mins or so. Over time more water and fat is released and the meat should be practically swimming. From there I simmer uncovered for as long as I need to thicken the mixture. This also concentrates the flavors.



                                              Chicken stock also can be added. Even plain water. You'll also get water from watery veg like tomatoes. I'm pretty sure you could add kool aid if you wanted to. Most of the flavor comes from the spices and chillis.






                                              share|improve this answer








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                                                1














                                                I can only speak to south indian curries. I don't have a substitute for coconut but you can certainly make a great curry without dairy or coconut added to the mix. You can make a delicious sauce from just water and emulsified fats combining with your choice of spice meats and veg.



                                                I have only experience with meat based dishes so this may not work out for any vegetarian attempts. Meat releases fat and water when covered and heated. After I sauté the veg (typically ginger, garlic, onion), I add the meat which has been marinating in spices and oil (or just dry rubbed with spices). I cover the pot and keep the heat on high for a few minutes until I see water appear at the bottom of the dish. Then I reduce the heat to med low and leave it covered for 30 mins or so. Over time more water and fat is released and the meat should be practically swimming. From there I simmer uncovered for as long as I need to thicken the mixture. This also concentrates the flavors.



                                                Chicken stock also can be added. Even plain water. You'll also get water from watery veg like tomatoes. I'm pretty sure you could add kool aid if you wanted to. Most of the flavor comes from the spices and chillis.






                                                share|improve this answer








                                                New contributor




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                                                  1












                                                  1








                                                  1







                                                  I can only speak to south indian curries. I don't have a substitute for coconut but you can certainly make a great curry without dairy or coconut added to the mix. You can make a delicious sauce from just water and emulsified fats combining with your choice of spice meats and veg.



                                                  I have only experience with meat based dishes so this may not work out for any vegetarian attempts. Meat releases fat and water when covered and heated. After I sauté the veg (typically ginger, garlic, onion), I add the meat which has been marinating in spices and oil (or just dry rubbed with spices). I cover the pot and keep the heat on high for a few minutes until I see water appear at the bottom of the dish. Then I reduce the heat to med low and leave it covered for 30 mins or so. Over time more water and fat is released and the meat should be practically swimming. From there I simmer uncovered for as long as I need to thicken the mixture. This also concentrates the flavors.



                                                  Chicken stock also can be added. Even plain water. You'll also get water from watery veg like tomatoes. I'm pretty sure you could add kool aid if you wanted to. Most of the flavor comes from the spices and chillis.






                                                  share|improve this answer








                                                  New contributor




                                                  jmathew is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                  Check out our Code of Conduct.










                                                  I can only speak to south indian curries. I don't have a substitute for coconut but you can certainly make a great curry without dairy or coconut added to the mix. You can make a delicious sauce from just water and emulsified fats combining with your choice of spice meats and veg.



                                                  I have only experience with meat based dishes so this may not work out for any vegetarian attempts. Meat releases fat and water when covered and heated. After I sauté the veg (typically ginger, garlic, onion), I add the meat which has been marinating in spices and oil (or just dry rubbed with spices). I cover the pot and keep the heat on high for a few minutes until I see water appear at the bottom of the dish. Then I reduce the heat to med low and leave it covered for 30 mins or so. Over time more water and fat is released and the meat should be practically swimming. From there I simmer uncovered for as long as I need to thicken the mixture. This also concentrates the flavors.



                                                  Chicken stock also can be added. Even plain water. You'll also get water from watery veg like tomatoes. I'm pretty sure you could add kool aid if you wanted to. Most of the flavor comes from the spices and chillis.







                                                  share|improve this answer








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                                                  answered yesterday









                                                  jmathewjmathew

                                                  1112




                                                  1112




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                                                      0














                                                      North indian and Pakistani food uses a combination of onions, tomatoes and ginger garlic paste to form the curry base. First you fry some finely chopped onions until they turn golden brown, then add about a tablespoon of ginger garlic paste, finely chopped tomatoes and the spice powders (chilli powder, turmeric etc.). You let that cook stirring from time to time until the tomatoes turn into a slurry. That's your curry base! There are many videos on youtube that show you how to make this in case you want to see it in more detail. It's also possible to substitute yoghurt (curd) for tomatoes.






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                                                        North indian and Pakistani food uses a combination of onions, tomatoes and ginger garlic paste to form the curry base. First you fry some finely chopped onions until they turn golden brown, then add about a tablespoon of ginger garlic paste, finely chopped tomatoes and the spice powders (chilli powder, turmeric etc.). You let that cook stirring from time to time until the tomatoes turn into a slurry. That's your curry base! There are many videos on youtube that show you how to make this in case you want to see it in more detail. It's also possible to substitute yoghurt (curd) for tomatoes.






                                                        share|improve this answer








                                                        New contributor




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                                                          0












                                                          0








                                                          0







                                                          North indian and Pakistani food uses a combination of onions, tomatoes and ginger garlic paste to form the curry base. First you fry some finely chopped onions until they turn golden brown, then add about a tablespoon of ginger garlic paste, finely chopped tomatoes and the spice powders (chilli powder, turmeric etc.). You let that cook stirring from time to time until the tomatoes turn into a slurry. That's your curry base! There are many videos on youtube that show you how to make this in case you want to see it in more detail. It's also possible to substitute yoghurt (curd) for tomatoes.






                                                          share|improve this answer








                                                          New contributor




                                                          Abdussamad is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                          Check out our Code of Conduct.










                                                          North indian and Pakistani food uses a combination of onions, tomatoes and ginger garlic paste to form the curry base. First you fry some finely chopped onions until they turn golden brown, then add about a tablespoon of ginger garlic paste, finely chopped tomatoes and the spice powders (chilli powder, turmeric etc.). You let that cook stirring from time to time until the tomatoes turn into a slurry. That's your curry base! There are many videos on youtube that show you how to make this in case you want to see it in more detail. It's also possible to substitute yoghurt (curd) for tomatoes.







                                                          share|improve this answer








                                                          New contributor




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                                                          answered 16 hours ago









                                                          AbdussamadAbdussamad

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