For those seeking to reduce saturated fats in their diet, coconut milk in vegetarian curries can be replaced with alternatives like vegetable stock or yoghurt, according to chefs. Karan Gokani, author of Indian 101, suggests substituting coconut milk with vegetable stock, while John Chantarasak of London's AngloThai recommends yoghurt as an easy swap often found in the fridge.
Not all curries require coconut milk. Sirichai Kularbwong of Thai restaurant Singburi notes that dry curries involve frying curry paste with dried chillies and seasoning with fish sauce (or vegan alternative), tamarind and sugar. For wet curries, a favourite is gaeng om, made with a simple paste of garlic, chillies and lemongrass boiled in vegetable stock and seasoned with vegan fish sauce, typically paired with pumpkin, mushrooms or pak choi.
Chantarasak suggests a batch-cook method: roast cauliflower or squash with oil, salt and garam masala. For the sauce, sweat onions, garlic and ginger, add fenugreek leaf, green cardamom and nuts like cashews, blend with water until smooth, then return to the pan with yoghurt and roast veg.
Vivek Singh of the Cinnamon Collection recommends a cauliflower curry: heat oil with whole spices like cardamom, cinnamon and cloves, add onions and cook until caramelised. Add ginger-garlic paste, ground cumin, coriander, turmeric, chilli powder and salt, then tomatoes, potatoes and carrots. Fry, add cauliflower, cover and sweat, then add water and simmer. Finish with garam masala, fenugreek leaves, coriander and lemon juice, served with chapatis.
For a simple option, Gokani suggests rasam, a south Indian tomato and black pepper broth, which can be sipped from a cup for comfort.
