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It often happens that while making your favourite dishes, you suddenly realise you're out of an essential ingredient that gives the dish its rich, creamy texture like fresh cream. It is commonly used in many Indian curries to add smoothness and enhance flavours, but what do you do when you’re out of it or want a healthier option?
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Luckily, there are several easy and nutritious alternatives to fresh cream that will still give your curries the creamy goodness you love without the extra calories. From dairy-free choices to protein-packed substitutes, here are six great options to try in your next curry.
Curd
Curd, or yoghurt, is a fantastic substitute for fresh cream, offering creaminess and a tangy flavour. Curd is lower in calories and fat compared to cream and is packed with protein and probiotics, making it a healthier option. It works particularly well in dishes like tikka masala or dahi-based curries.
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Before adding curd to your curry, it’s a good idea to whisk it with a little water or milk to create a smooth consistency. The tanginess of curd also helps balance out the spices in the dish, giving it a well-rounded flavour without the heaviness of cream. Whether you’re making a vegetable curry or a chicken-based dish, curd can help you achieve a rich, flavourful sauce.
Coconut milk
Coconut milk is a popular dairy-free alternative, especially in South Indian and Bengali cuisine. It’s rich and creamy, providing the perfect base for curries like coconut-based stews and vegetable curries. The natural sweetness of coconut milk pairs well with spices like turmeric, ginger, and garlic, making it an excellent choice for a variety of dishes.
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Chhena
Chhena, or paneer, is another excellent substitute for fresh cream in curries. When blended until smooth, chhena creates a creamy texture that works well in dishes like korma or any other curry that requires a rich, smooth sauce. Since chhena is made from curdled milk, it’s high in protein and a great option for those looking to add more nutrients to their meal.
To use chhena as a cream substitute, blend it until it reaches a smooth, creamy consistency and add it to your curry toward the end of the cooking process. This will ensure that your curry remains rich and flavourful without the extra calories or fat from fresh cream.
Soya Cream
Soy cream is a vegan-friendly option that offers a texture similar to fresh cream. Made from soy milk, it’s thickened to provide that same creamy richness without any dairy. Soy cream is rich in protein and can be used in any curry where fresh cream is traditionally added. It works particularly well in robust, flavourful dishes like Chana masala or Dal Makhani, where the creaminess balances out the intense spices. It provides the same texture as fresh cream without compromising on flavour.
Almond Milk
Almond milk is a lighter, dairy-free alternative that can be used in place of fresh cream. While it doesn’t offer the same richness as cream, you can thicken it with a bit of cornflour or arrowroot powder to achieve a creamier texture. Almond milk has a subtle, nutty flavour that works well in lighter curries where the focus is on spices rather than creaminess. It’s particularly good in dishes like mild vegetable curries or chicken stews where you want to keep the flavours light and fresh.
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Almond Cream
Almond cream, made by blending soaked almonds, is a rich and creamy option that mimics the texture of fresh cream. It has a neutral flavour, making it an ideal substitute in dishes like butter chicken or paneer butter masala, where you want the creaminess without the added dairy. Its creamy texture makes it a perfect choice for curries that need a thick, rich sauce. Simply blend soaked almonds with water until smooth, and you’ve got a delicious cream substitute that’s both dairy-free and healthy.
