Ditch the Coconut: Expert Tips for Lighter, Creamy Vegetarian Curries

Many vegetarian curry recipes rely on coconut milk for richness. But for those cutting down on saturated fats, experts suggest several easy swaps. The simplest substitute is vegetable stock, says chef and author Karan Gokani. For a creamy texture without coconut, chef John Chantarasak recommends using plain yoghurt, if you eat dairy. Alternatively, explore curries that never use coconut milk. Thai chef Sirichai Kularbwong suggests two styles. "Dry" curries fry a paste with vegan fish sauce, tamarind, and sugar, served with root vegetables. "Wet" curries, like *gaeng om*, simmer a simple paste in vegetable stock, perfect for pumpkin or mushrooms. By using these alternatives, you can enjoy a wide variety of lighter, yet still flavorful, vegetarian curries.