How to substitute for yogurt in indian curries

There are several Indian curry recipes and other dishes that have yoghurt as an ingredient. If you are a vegan, do not like the taste of yoghurt, or are allergic to it, there are ways to substitute yoghurt in an Indian curry. Yoghurt is typically used as a thickening agent in curry dishes, and also lends its creamy texture. There are substitutions that will give the same consistency and creaminess to a curry dish without the use of yoghurt.

Add coconut milk in place of yoghurt. Thick coconut milk can be substituted for yoghurt. Coconut milk does not overpower the dish with its flavour so it will not alter the taste too much.

Add 1/2 cup soy milk mixed with a teaspoon of cornflour to a small pot. Bring to a low boil and stir until thickened. Yoghurt is typically used as a thickener for Indian curry dishes. With the addition of cornflour to soy milk, the desired consistency will be achieved.

Substitute tofu sour cream for yoghurt. Tofu sour cream has the same consistency of yoghurt and will thicken the Indian curry dish in the same manner.

Add mashed potatoes to the curry. Potatoes will thicken up the sauce without adding additional fat.

Add double cream or half-and-half in place of yoghurt. Let the curry sauce reduce after adding the double cream or half-and-half until the desired thickness is achieved.

Substitute sour cream for yoghurt. Sour cream thickens the curry and add a similar sour taste as yoghurt.

Add mashed potatoes to the curry. Potatoes will thicken up the sauce without adding additional fat.