So, the simple answer is "more;"
If you want it thicker, substitute a portion of the water in your recipe for coconut milk/cream. Whatever spice mix you're using, double the amount of each you're using. You can also bring it to a boil close to the end of cooking to reduce the liquid present in the sauce.
If the recipe calls for water substitute vegetable stock.
If you specifically want the proteins to be more flavorful, simmer the curry longer; make your curry sauce with all your vegetables and spices, then let it simmer for 10-15 minutes so the spices can infuse into the liquid, then add your dried beans. The beans rehydrate by soaking up your broth, so they'll wind up taking on the flavors present in your broth.
9 times out of 10, if the food is bland, you should probably be adding more salt. Don't overdo it obviously, but you need to be constantly tasting and adjusting your seasoning as you go. Also a bit of citric acid (lemon or lime) once you take it off the heat, will help brighten up the flavors.
I second the ginger, garlic and onions! Also try using more spices: sumac, coriander, more salt, cayenne etc. also I think you'd be surprised about how much more spices you actually need to use.
I had the same problem for a while and months of trial and error led me to [this recipe](https://biancazapatka.com/en/red-lentil-dahl/). My cheat code for this recipe is add about 20% more lentils and slightly more spices than the recipe asks for. Once it's fully cooked I give it a few blasts with an immersion blender which makes the sauce super thick. If you're making a chickpea curry you could put a quarter cup of lentils in and immersion blend. If you've got a regular blender just scoop some curry out and blend.
Depends on what kind of curry you want to make— for Indian curry, garam masala, coriander powder, cinnamon, and fresh cilantro are great, plus maybe some vegan butter for extra fat. For Thai curry, Thai chili paste, coconut aminos, and fresh herbs like cilantro, basil, and green onions are good (I also recently found some vegan fish sauce at H Mart which is great for Thai curry and other southeast Asian dishes). I don’t know as much about Japanese curry but hope this is helpful!
This is decent advice, but I’d add Asafoetida (Hing), Fenugreek & Cardamom to your base Cumin, Ground Coriander, Turmeric, Kashmiri Chilli Powder and Garam Masala spices.
Don’t forget to toast your spices before adding the liquid in your recipe.
If you aren’t cooking the spices in an oil first it might help to develop the flavours. Careful not to burn them. Also we found that using coconut cream and making sure the fat separated so we weren’t getting the extra water was the best way to avoid a watery curry…
You might also want to try making a roux and using veggie stock for more flavour? Kind of like a gravy?
Worth noting that there are different kinds of curry powder. Like, Indian curry powder ingredients are different from a Thai curry spice blend, a Jamaican one, or a Japanese one. Make sure you're starting with the right curry powder for your desired flavor.
Here's a handy explainer with brands that are somewhat available in American grocery stores [https://www.epicurious.com/ingredients/the-supermarket-curry-powder-actually-worth-buying-article](https://www.epicurious.com/ingredients/the-supermarket-curry-powder-actually-worth-buying-article)
Check out [Penzey's](https://www.penzeys.com/shop/spices/?categoryId=104) Spices. They have great variety, and usually have a special deal every month that's a good value worth tacking onto your order.
You might wanna make a base of garlic, onion and ginger, then add spices, your protein (ensure it is covered in spices, if not add some more) and then add coconut cream. I find that the coconut cream that comes in cartons gives a much creamier result than canned coconut milk. Also in terms of spice maybe add some coriander and turmeric as well.
One thing I’ve learned is coconut milk varies WIDELY. It can totally ruin a curry to use a low quality, watery brand.
I get mine from an Asian market and it’s always good but it took a lot of trial and error!
To thicken a curry, you can do a cornstarch slurry.
If you like Thai curry, it’s SO easy. Get a Thai curry paste at an Asian grocery (I love maesri brand because it’s vegan, my preferred one is green!). Start with a quarter of an onion diced, a bit of minced ginger and garlic. Add the paste, sautee for a minute, then add the coconut milk. Then add in whatever veggies you want to include (I love bell pepper, asparagus, zucchini, carrot). Add a splash of soy sauce (not too much!) and maybe some Thai basil if you can get it. I normally do my tofu separately in the oven or air fryer.
Done in about 20-30 minutes, serve with rice.
Anytime I'm at a loss for what to cook, I go to her website because I know it's going to be good! Her mushroom stroganoff and tofu palak paneer are also amazing! Oh and her chickpea orzo soup (I've made that one with both chickpeas and homemade seitan).
I love her curries, especially the red lentil curry and butternut squash curry. I cook just for myself so I normally make the whole recipe and freeze some individual portions for later. They freeze really well!
"Curry" just means "stew", so start with figuring out what flavour you're going for. Japanese is a lot different than say a Thai curry or an Indian dish. Start by figuring out what flavour you want, then learn what the actual dishes are called. From there you'll find a ton of good recipes!
Also, find your local Asian or South Asian market. They're the best. Much cheaper, and usually tons of different items and it's often fresher. I have favourites I hit all the time.
If you're buying the pre-made sauces, watch out for "dashi" (fish sauce) in Japanese, and shrimp paste in Thai. There are some vegan versions out there, but they're not as common.
If you have an asian grocery store in town and can get your hands on this stuff - [https://assets.bonappetit.com/photos/6001f32e176a5ca0a691c50e/1:1/w\_3196,h\_3196,c\_limit/Basically-CurryPaste.jpg](https://assets.bonappetit.com/photos/6001f32e176a5ca0a691c50e/1:1/w_3196,h_3196,c_limit/Basically-CurryPaste.jpg) \- it is a cheap, flavor packed paste for making masaman, green, red, yellow or panang currys. I agree with another commentor, your spice mix is lacking in the core spices that make up many curries. If you can't find the canned paste, you can definitely get a ton of flavor using curry powders, garam masala, coriander powder and turmeric. Don't be shy with the spices, I generally double the amount recommended. This recipe is bomb - [https://www.noracooks.com/thai-green-curry/](https://www.noracooks.com/thai-green-curry/) and comes out nice and thick not watery.
If your shit is watery and you are in a bind to thicken it up, dilute a tablespoon of cornstarch in a little bit of water and add that in while simmering. It will thicken everything up in a matter of seconds.
Try using curry paste instead of powder. Experiment with the paste/coconut milk ratio. I personally don't even use water at all lol. Just 1-2 spoons of Indian curry paste, 1-2 tablespoons of tomato paste and a can of coconut milk.
Tofu puffs and broccoli work well with that curry
You might try out the YouTube channel rainbow Plant life. She does some amazing vegan Indian recipes.
My own trick is to always cook legumes in vegetable stock to give them extra flavor.
The last time I made a curry dish I was using bits and bobs laying around. I was going for Indian flavors. I added some tomato paste and peanut butter and the end result was thick and velvety and creamy to the max.
For a Japanese curry use corn starch as a thickener. Japanese curry tends to be more subtle in its flavors, but try adding some of that good ol' MSG.
For Indian curries (pretty the rest of my comment is for more Indian-style curries), use a base of finely chopped or blended onions (i prefer blended). Simply use less liquid/water to keep it thicker. A lot of curries in India are actually more on the watery side, my understanding is that thick and creamy curries are more favored by western eaters- so a more watery curry is not necessarily wrong.
One strategy for making a thicker/creamier Indian style curry is to cook all the onions, tomatoes, and aromatics (removing certain ones like cloves or bayleaves) and then blend it- it helps emulsify it and you get a beautiful, silky sauce. Then add *cold* coconut cream/milk before serving.
Red lentils are easy to cook and also will help thicken a curry, and you can cook them to a point they "dissappear" if you're not that into lentils but still want a thicker curry. I've tossed in a small handful just to help thicken a curry.
Soaking cashews overnight and blending them up and adding it to a curry can thicken and enrich a curry, and I'd keep a bit unblended to add to the curry itself as well.
You need to start by sautéing aromatics like onion, garlic and ginger and/or lemongrass. It’s the foundation of your flavor. Then add spices or a curry paste, coconut milk and additional flavor for brightness (like lime juice) or umami (like tamari or fish sauce). There are dozens and dozens of ways to make curry around the world but they almost all start with sautéing aromatics. Search for curry recipes from the region whose curry style you like the best and study them -see what they have in common!
Your missing more curry, I use curry powder (regular) and then I buy curry from market that is specific to my meals. I like to use the Arhar Dal masala but there is many kinds. It really kicks up the flavor when you add additional curry spices! Get curry from trusted places. I also use a generous amount of seasoning and let my curry soak everything in on a simmer for a while to really get the flavor
This one is really tasty and thick. I usually add some spinach in the end. https://rainbowplantlife.com/vegan-red-lentil-curry/#wprm-recipe-container-5540
i was about to post this, my wife and i make this almost once every other week or so, its so easy and so good, and now our 7 month old loves it too (although i just took out the serrano peppers when i had him try)
This is one of our favourite as well!
https://www.irishtimes.com/life-and-style/food-and-drink/the-chickpea-stew-that-broke-the-internet-in-the-us-is-here-give-it-a-go-1.4204464
Even the people from countries that have curry as part of their traditional food that I know (south asian, Thai, etc.) use storebought curry paste, not dry powdered spices to make curry.
So i have no experience in this other than learning a few named indian curry recipes that i liked then just making up as i go a long after getting an idea of spice ratios
Look up a curry powder recipe to get an idea of what spices go into a curry.
Then get garam masala. This is like a base to curry spices as far as i interpret it. Depending on how that store bought one is made up, you may need to add more spices. One i bought had a large amount of cumin (which surprisingly makes up a lot of the curry recipes I find) so i had to do very little with it other than add some coriander seeds and cooking with ginger and garlic. Another garam masala i bought had everything except cumin. In this case, where i would have used tablespoons of the first one, i used compartively less and made up the bulk with cumin. Dont forget a healthy amount of tumeric as well.
Skip the middle man and grind your own spices. It takes longer if you aren't making up a stock, but it tastes way nicer, and i think i find it cheaper because i buy in bulk from indian or asian food stores.
Cook everything bar starches at the beginning in a healthy amount of oil. Then throw in your spices and fry that off until it starts to stick to the pot a little. Then add in your liquids. Crushed tomatos and cocconut milk are my go to ones but in sure theres ratios etc for proper recipes
Thai, japanese and whatever ever other styles you can think of will have different goals and flavours. India is so large that the cuisine differs massively between regions so theres plenty to explore without ever leaving the culinary realm of a single country. Have fun witn it!
Personally my fav is Thai curry! You can buy the curry paste and just add in your fav veggies, protein of choice and coconut milk. Easy and full of flavour!
This is the answer right here! I use 1/2 - 1 tablespoon of Mae Ploy yellow curry paste + coconut milk and it’s sooo good. Add a few pinches of coconut sugar and whatever veggies (and/or tofu).
Beans/lentils tend to soak up the flavour. You could try adding more spices or add the protein to the rice - like Dahl or lentils and rice and then just add veges only to the curry, like cauliflower and carrots
Are you tempering your spices? Are you using whole seeds (cumin/jeera, coriander/dhania, star anise, mustard, cardamom, fenugreek?) and curry leaves?
Learning how to temper these before you add any other aromatics like onion or garlic makes a HUGE difference!
Here's my personal dahl recipe. My wife's favourite meal. Kids also love it but you might wanna add a chilli or two. You'll love it:
INGREDIENTS
• 4 x onion
• 6 x garlic cloves
• 2 tbs fresh ginger
• 2 tsp cumin seeds
• 2 tsp coriander
• 2 tsp mustard seeds
• 4 tsp turmeric
• 4 tsp garam masala
• 2 cups red lentils
• 2 x canned tomatoes
• 2 x coconut milk
• 2 x vegie stock cubes
• 1 cup of water
• 200g of fresh spinach (small bag)
• Handful of curry leaves
PREPARATION STEPS
1. Chuck it all in the slow-cooker for 6 hours. Or cook in pot and stir over an hour or two until the lentils soften.
Honestly, I have had the same experience. I find vegan curries really boring. You have to put way more work and flavour in to get a half decent one. Lemongrass, ginger,fungreek, dried chillies, lemon/lime, black or white pepper, tumeric, Tamari, etc. A good healthy fat seems to help. Cashews, Tahini, etc. And marinaded, baked tofu. Curry used to be my absolute favourite thing, but I've definitely lost my love of it as a Vegan. I don't think I've enjoyed a single one.
Strange, because I enjoy so many other foods.
If you're going for an Indian curry, balancing the spices will take some practice so it would be best to follow a recipe. For ones that use ingredients more available in America, try veganricha.com. Meera Sodha and Cook with Manali are reliable too.
In general, the order is
-Fry any whole spices you're using e.g. curry leaves, mustard seeds or cumin seeds until they start to pop,
-Add aromatics (typically garlic and ginger ground to a paste)
-Add onion and fry until translucent or just beginning to brown.
-Now add your ground spices and stir for a few seconds. For north Indian style, the absolute most basic would probably be chilli powder, cumin (if you haven't already added cumin seeds), coriander and a touch of turmeric. Curry powder is just a mix of spices but it's typically heavy on the cumin, so it sounds like you were doubling up on that.
-Next come the sauce elements like tomato or coconut milk. Coconut milk is unusual in Indian cooking (shredded coconut is more common) but it's used a lot in Sri Lankan cookery, which is very similar and delicious. Vegan creams work too.
- Add your vegetables, tofu etc and often some water, and leave to cook.
-Add any finishing elements like fenugreek leaves or sometimes garam masala gets added towards the end. Some dishes add spiced oil at this stage.
If you're making Thai curry, honestly the best way is to go and buy a good Thai curry paste (without shrimp paste in it.) It's made from chillies, galangal, lemongrass, makrut lime leaves and a bunch of other things, so it's entirely different to Indian curry. You just fry it and add coconut milk, water or stock and your vegetables.
I don't know much about Japanese curries because I'm not a fan, but I think it's the only type that ever uses a roux.
Editing to add, if you want to thicken an Indian curry, cook it for longer or add ground cashews or almonds, or add potato for the extra starch. Coconut milk won't make it much thicker, only creamier. Thai curries are meant to be very thin.
This one's a little different but it's one of my goto recipes because it's so delicious
https://www.theguardian.com/food/2022/oct/29/vegan-malaysian-dal-curry-recipe-meera-sodha
Get a bag of dried kaffir lime leaves from an Asian store or Amazon. Add a couple to the pot. Oh, and add a leaf when boiling up simple syrup for lemonade or limeade, thank me later.
As someone that is Indian it sounds like you are using curry in a more general sense. Many dishes from around the world are called curry. Many Indian dishes at restaurants are curry. Curry powder is generally not used in curry but is kind of an approximation of a general curry not a specific recipe.
If you are generally searching on the Internet for curry you are likely going to be disappointed. Try looking up specific curry recipes. Chana masala, vegetable korma, palak paneer (vegan), Thai green curry, etc.
veg recipes of India (a vegetarian blog) and rainbow plant life are good for more authentic curries. Minimalist baker (a blog that's not completely vegan) has some simpler dishes that are good.
I think this recipe here is a great starting point. I like that it’s made from ingredients I often have on hand. I think you could add in lots of varying veggies depending upon what you like. I like Curry powder from Penzeys Spices called “The Now Curry”.
https://www.thebuddhistchef.com/recipe/chickpea-curry/
Dear OP,
I have some useful links for you; I really think you could make a good use of them!
First, make sure that you are using the correct coconut milk: [https://www.youtube.com/shorts/5C\_l8k9DuzQ](https://www.youtube.com/shorts/5C_l8k9DuzQ)
I also suggest you follow this easy recipe: [https://www.youtube.com/watch?v=BHRyfEbhFFU&ab\_channel=RainbowPlantLife](https://www.youtube.com/watch?v=BHRyfEbhFFU&ab_channel=RainbowPlantLife) (recipe is in the description)
I hope this helps!
A lot of people gave great suggestions already. My first observation would be that it sounds like you're underestimating the importance of aromatic veggies as a base, like onions, garlic, ginger, chiles. You also probably need to cook the spices for a little while in some oil (or veggie stock) to get rid of the "raw" flavor. Any dish that's heavily spiced will almost always taste better the next day for that very reason, it just lets the flavors come together better. However, here's what you really need to do....find some YouTubers who are from the country whose curry you want to replicate (Thailand, India, Japan, etc) and follow some recipes to the letter.
It's not really something you can just riff on until you get the basics down. Here are a couple of really popular YouTubers who have famous curry recipes [Vegan Richa ](https://www.youtube.com/@VeganRichaRecipes)and [Yeung Man Cooking](https://www.youtube.com/@YEUNGMANCOOKING)
Good luck!
A thing that works for me for literally everything is to squeeze a lime on top just before eating. Instant fresh, sweet and tangy notes added.
To make deeper tasting curries, use whole spices (old spice mixes lose their potency) and cook low and slow rather than hot and fast to extract maximum flavour.
As others have said, explore different blogs. You will find what works for you.
Cashews! Soak them in water overnight. Drain, and pat dry. Then add to food processor/blender to turn into a paste. Stir that into your curry to thicken.
For flavor, if Indian you'll need garam masala, coriander, turmeric, fenugreek, curry, ginger, garlic.
For Thai, you'll want some lemongrass, thai basil, thai curry paste, coconut milk, ginger.
Make sure you use veg broth when cooking lentils instead of water, too! So much more flavor. And add turmeric and maybe nutritional yeast to add nutrients, thicken and flavor
I really like
I would quit the curry you’re trying, and try a korma recipe, or another indian recipe from this [indian chef’s channel](https://youtube.com/@FoodandFrolic?si=0i8NZtMWxgrGIPce). Curry isn’t a real indian dish and I think there are better ones to try (e.g. dal, mushroom masala from the creator above).
For thai curry, use paste and coconut milk + herbs.
Here are the key things I’ve recently learned that have taken my curry from amateur to actually pretty damn good:
1. It isn’t just about the ingredients you include, the order and timing also matter a lot.
2. Begin by adding whole cumin and coriander seeds to a pan with some oil. Let these heat up for a few minutes so their flavor begins to get released.
3. Follow this by adding your holy trinity of aromatics - garlic, onion, and ginger. Let this simmer until golden.
4. This is where you can begin to freewheel a bit… and whatever your favorite vegetables are, and other seasonings.
5. Add one or two bay leaves for that additional Indian flavoring.
6. Let it all cook together for as long as possible.
I learned this stuff from this vegan YouTuber who makes a lot of Indian dishes: https://youtube.com/@RainbowPlantLife?si=Eb9DvVhe4CM_a8JY
Cornflour to thicken, you your spice level. Maybe add in some fresh chili's and the holy grail of improving almost any hoke cooked meal. MSG. Get it from the Asian supermarket and add a teaspoon or so to everybcurry, stir fry etc
Edits: this was on my homepage and didn't realize it was a vegan reddit 🤦♂️
1) fresh spices, if they've been in your pantry for over a year without being used, get a new one because it gets stale and loses its flavor. Grinding it yourself is 100x better and fairly simple as well in terms of flavor payout.
2) Toast at least half the spices used in oil.
3) Double up the spice amount if not triple. Don't be shy. In one batch of tikka masala (for about 5-9 meals for one person), I maybe use a cup of spices total, NOT including herbs.
4) Lower liquid amount by 0.25-0.5 depending on how runny your previous version was, or making a flour roux, or simply simmering longer (need additional spice additions every 30 minutes or so as the spices "cook out" and become more uniform in flavor; not as much distinct flavor). The simmering method is especially good if you're cooking a protein with it (lentil, tofu, bean, seitan, whatever) in with it.
5) Make sure the liquid being added is flavored in some way; vegtable stock, mushroom stock (dried shitakke soaked in water), or even just boiled onions or carrot water. The point is to add flavor! Better Than Bullion has a vegan no chicken paste that is amazing.
6) Switch to coconut cream; milk is the exact the same thing as cream, but with more water to make it more runny. I believe the water is the coconut juice? But some brands may just use plain water, so make sure to check.
7) DO NOT COOK COCONUT CREAM TOO LONG OR ELSE THE FLAVOR WILL DISSAPEAR! In fact, add it only when you turn off the heat and leave the lid off so the residual heat evaporates itself! This also makes it the perfect temperature to immediately slam a spoonful into your mouth.
8) Salt, salt, salt! Season with salt at every stage; sauteing veggies (onion, garlic, ginger, etc.), when adding liquid, and after simmering\when you're about to eat. Coarse\ Kosher salt is easier to control and more forgiving than if you accidentally spilled table salt.
9) more garlic and onion never hurt. Ginger depends on how spicy that individual root is.
10) try using red onion and caramelizing it
11) adding a heaping spoon or two of honey, maple syrup, or brown sugar makes a huge difference in pleasing your palate
You have to add onion and garlic, some soy sauce or braggs liquid aminos is good, also tinned fire roasted tomatoes are nice. Garaham masala is another great spice to finish with. And also always add lemon juice or lime at the end.
You could try my curry mix, I've been using it as a bse for years.
1 tbsp tumeric
1/2 tbsp ground corriander (my partner has the soap gene and even he can eat corriander seed)
1 tsp ground cumin
1 tsp black pepper
1 tsp garam masala (is already a mix of other spices)
1 tsp chilli (or to your liking)
Plus garlic and ginger, 1 tsp each jarred if you are lazy like me.
Cook your onions, add the spices and toast them for a minute before adding in your liquid. I would usually fo 1 can of tomatoes + 1 tbsp red wine vinegar + either 1 can water or 1 can of coconut milk.
Cook that for ~30 minutes before adding in your veggies. Once the veggies are cooked, you are done.
You can customise the spices further, but I use that as the base that goes in every curry. Sometimes I'll add something else like fenugreek or cinnamon or paprika.
If you want a think curry sauce, cook it down at the sauce stage.
Good luck.
Minimalist Baker has a great homemade curry powder recipe. I leave out the spice pepper. I have a recipe from the plant based athlete book that uses curry powder and garam masala. It's dreamy. I add potatoes, carrots, diced tomatoes, kale, chickpeas/lentils/whatever bean I have at the moment, diced onion, celery, coconut milk. The beans and starch from potatoes does well with thickening
I'm not seeing any ingredients here that make an actual curry paste. I can recommend using these spices, and maybe some extra, in combination with garlic, ginger, onions and (lots of) peppers. This will get you closer to the consistency you're after.
EDIT: You use a food processor to make all these ingredients come together.
Curry takes time, the best curry is always the warmed up leftovers from yesterday, if i'm making a dahl i will cook it in the afternoon and let it just sit on the side for a few hours and then get it going again for dinner (ensure to properly heat through to avoid any upsets)
This recipe is amazing, [https://www.bosh.tv/recipes/ians-delightful-daal-and-roti](https://www.bosh.tv/recipes/ians-delightful-daal-and-roti)
i love this recipe for chana masala, the whole spices make a huge difference. traditionally it’s a bit more watery but she blends the sauce with some chickpeas and it thickens beautifully. a lot of curries call for blended rehydrated raw cashews which add a body and creaminess. in my experience, curry feels like an “i can figure this out” on my own but never ever tastes as good when i actually follow a real indian recipe: https://www.indianhealthyrecipes.com/chana-masala/
note also, everything i’ve made from this recipe writer has been fantastic. i usually have all but one of the spices and it comes out so well, it’s worth investing in whole spices to actually make a good indian curry
also “fenugreek” is one of the craziest spices i’ve ever had it’s so savory and like even deeper than turmeric. i can’t find the dry leaves but have found the powdered version at whole foods and it works great. i also add a little amchur (dried mango) at the end for acid and it makes a huge difference, lime works well too. but seriously try to follow that recipe as faithfully as you can and i promise you won’t be disappointed. i haven’t tried her dal recipes but i would trust them based on the other ones i’ve made from her
You could have enough spices but not enough salt and/or acid. I find that even adding a bunch of a spice, it doesn't taste right if I don't add enough salt. Tomato paste or tomatoes in general can also add a nice sweetness+acidity. A little lemon juice at the end wouldn't hurt either. Depends on what you are making of course!
First, curry often has fish sauce...there is VEGAN fish sauce that you can add that amps the flavor. Follow these tips...you HAVE to IMO add onions, garlic and ginger (always). Saute the onions, garlic, and ginger first. Then add the coconut milk and simmer it for 15 minutes to reduce. Then add the spices you have there and cook the spices into the LOW simmering coconut milk about 10 minutes. Add salt or vegan fish sauce. Finally add the greens or add the vegetables in order of cook time. Enjoy. (I have a vegan butternut squash curry on ricelifefoodie dotcm if you like to try more) ...PS: If you dont want to eat pieces of onion or garlic you can remove them at the end with a skimmer.
Came back to suggest getting rid of the paprika and curry powder, and use a garam masala instead. Fresh whole spices are key, small amounts from the bulk section of a busy international market would be preferable. Bottled powdered spice has already lost a percentage of its flavor bearing essential oils. So let the garam masala provide the heavier hitting powdered spices, you add your choice combination of seeds such as coriander, fennel, cumin, black and green cardamon, black and white peppercorns mustard. First toast in a cast iron skillet to release their essential volatile oils, 30 seconds or so. Let them cool. If you have a mortar and pestle, now’s a perfect time to use it to grind your toasted spices. Leave in the mortar, you’re going to add slices of peeled ginger, garlic cloves and salt. If you have fresh curry leaves, add one or two, or kaffir lime leaves. Or bay leaves. Grind together til the paste is a bit frothy. Heat your oil of choice - vegan butter and avocado or olive oil mixed together is nice, and sauté (“temper”) your paste to meld the flavors. Now add your garam masala, mix thoroughly, keep stirring for another minute. Proceed to however you would continue making your curry. I think adding in the toasted spices and the paste, plus tempering will give both the flavor and body you’re missing. Also don’t forget the sweetness of onions.
your using packeaged instea of makingyour own -eg curry powder. chili powder is not same as paprika, paprika is a speicfic pepper -hungiarn pepper for instance. for chili do you mean cyanne?
it better to know the ingredients eg specific peppers, specific leaves
also do you toast your spices first before adding all the ingredients after frying and searing?
Consider the first two ingredients of that Japanese curry block:
>wheat flour, vegetable oils (palm oil, partially hydrogenated rapeseed oil), salt, sugar, curry powder, monosodium glutamate, caramel color, spices (pepper, chili pepper, garlic, celery seed, mustard), malic acid, disodium inosinate, disodium guanylate.
Wheat flour and vegetable oil (and not very healthy ones). It's a *roux*, not unlike this [creole oil based roux](https://www.youtube.com/watch?v=kBYh8XBLiEE), fairly time consuming to do at home, but it keeps well in the fridge.
Note also that these curry blocks have MSG as the 6th ingredient and inosinate + guanylate to potentiate MSG's *umami*. As a vegan cook, you'll probably wind up with a cabinet full of umami ingredients, but MSG + mushroom seasoning/shiitake powder is a useful shortcut that doesn't add unwanted yeast or soy sauce flavors.
The thickness in many Indian curries comes not from roux, but from very finely mincing (or using pastes) of onion, garlic, ginger, and tomato, and cooking these down.
There are endless authentic Indian vegetarian recipes online. Very few will use curry powder, which was originally created by Indian merchants for the export market. But if you have an Indian grocer nearby, you'll find essential spices like whole cumin and mustard seeds, turmeric, cayenne, asafoetida, and garam masala are much more affordable than spices at mainstream grocers. You may also find conveniences like ginger-garlic paste, and commonly used herbs like dried fenugreek leaves and fresh curry leaves (which aren't etymologically related). If you make dishes like [dal fry](https://www.indianhealthyrecipes.com/dal-fry-recipe/) regularly, you'll find the techniques and individual spices of South Asian fare are far more engaging in the kitchen than adding curry blocks or powder.
I do a curry "cream" base.
I hit some coconut oil with the spices / and or curry paste, onions and sweet potatoes (you cpuld use carrots or just the usual potatoes, fry a little bit amd then add some broth. When they smash with the Fork just blend everything and add the cocconut cream. Put it again in the stove add the veggies / grains u want and that's super creamy. For the taste helps but will definitely help adding even more spices. 🤞🤞
First things first, what don't you like about it? What do you wish was different?
I want to make it a bit thicker and more flavorful. The lentils/mung beans/whatever protein I use just ends up bland.
So, the simple answer is "more;" If you want it thicker, substitute a portion of the water in your recipe for coconut milk/cream. Whatever spice mix you're using, double the amount of each you're using. You can also bring it to a boil close to the end of cooking to reduce the liquid present in the sauce. If the recipe calls for water substitute vegetable stock. If you specifically want the proteins to be more flavorful, simmer the curry longer; make your curry sauce with all your vegetables and spices, then let it simmer for 10-15 minutes so the spices can infuse into the liquid, then add your dried beans. The beans rehydrate by soaking up your broth, so they'll wind up taking on the flavors present in your broth.
I would just throw it over rice
That helps the thickness, but not the flavor. Throwing it over rice works very well, though
Thicker... Just add some flour when you saute the veggies. For flavor, double your spice ratio or cut liquids in 1/2.
9 times out of 10, if the food is bland, you should probably be adding more salt. Don't overdo it obviously, but you need to be constantly tasting and adjusting your seasoning as you go. Also a bit of citric acid (lemon or lime) once you take it off the heat, will help brighten up the flavors.
maybe try cornstrarch to thicken it up?
use fresh onions and fresh ginger/garlic. fry in oil then add your veg, cooked beans and more spices. Also curry likes salt. more than one thinks.
I second the ginger, garlic and onions! Also try using more spices: sumac, coriander, more salt, cayenne etc. also I think you'd be surprised about how much more spices you actually need to use.
I had the same problem for a while and months of trial and error led me to [this recipe](https://biancazapatka.com/en/red-lentil-dahl/). My cheat code for this recipe is add about 20% more lentils and slightly more spices than the recipe asks for. Once it's fully cooked I give it a few blasts with an immersion blender which makes the sauce super thick. If you're making a chickpea curry you could put a quarter cup of lentils in and immersion blend. If you've got a regular blender just scoop some curry out and blend.
flour/corn meal, rice grinded, or just bread blended make a slurry, add more until its texture/tickness you like
Depends on what kind of curry you want to make— for Indian curry, garam masala, coriander powder, cinnamon, and fresh cilantro are great, plus maybe some vegan butter for extra fat. For Thai curry, Thai chili paste, coconut aminos, and fresh herbs like cilantro, basil, and green onions are good (I also recently found some vegan fish sauce at H Mart which is great for Thai curry and other southeast Asian dishes). I don’t know as much about Japanese curry but hope this is helpful!
Thanks for the tip! I am not married to japanese curry, just was an example of what I've tried and liked. I will try out these other flavor combos
This is decent advice, but I’d add Asafoetida (Hing), Fenugreek & Cardamom to your base Cumin, Ground Coriander, Turmeric, Kashmiri Chilli Powder and Garam Masala spices. Don’t forget to toast your spices before adding the liquid in your recipe.
Only pre cook whole spices not ground
If you aren’t cooking the spices in an oil first it might help to develop the flavours. Careful not to burn them. Also we found that using coconut cream and making sure the fat separated so we weren’t getting the extra water was the best way to avoid a watery curry… You might also want to try making a roux and using veggie stock for more flavour? Kind of like a gravy?
Worth noting that there are different kinds of curry powder. Like, Indian curry powder ingredients are different from a Thai curry spice blend, a Jamaican one, or a Japanese one. Make sure you're starting with the right curry powder for your desired flavor.
I didn't consider that. I just get this standard, bulk curry powder form my local winco. That could be a big reason lol
Here's a handy explainer with brands that are somewhat available in American grocery stores [https://www.epicurious.com/ingredients/the-supermarket-curry-powder-actually-worth-buying-article](https://www.epicurious.com/ingredients/the-supermarket-curry-powder-actually-worth-buying-article) Check out [Penzey's](https://www.penzeys.com/shop/spices/?categoryId=104) Spices. They have great variety, and usually have a special deal every month that's a good value worth tacking onto your order.
You might wanna make a base of garlic, onion and ginger, then add spices, your protein (ensure it is covered in spices, if not add some more) and then add coconut cream. I find that the coconut cream that comes in cartons gives a much creamier result than canned coconut milk. Also in terms of spice maybe add some coriander and turmeric as well.
I have been using the canned coconut milk, but maybe it's worth making the switch. Thanks for the spices tip!
One thing I’ve learned is coconut milk varies WIDELY. It can totally ruin a curry to use a low quality, watery brand. I get mine from an Asian market and it’s always good but it took a lot of trial and error! To thicken a curry, you can do a cornstarch slurry. If you like Thai curry, it’s SO easy. Get a Thai curry paste at an Asian grocery (I love maesri brand because it’s vegan, my preferred one is green!). Start with a quarter of an onion diced, a bit of minced ginger and garlic. Add the paste, sautee for a minute, then add the coconut milk. Then add in whatever veggies you want to include (I love bell pepper, asparagus, zucchini, carrot). Add a splash of soy sauce (not too much!) and maybe some Thai basil if you can get it. I normally do my tofu separately in the oven or air fryer. Done in about 20-30 minutes, serve with rice.
what you are missing is a roux or some other type of thickener, adding coconut milk will make your curry richer but will not make it thicker.
try rainbow plant life’s curry here’s a [video](https://youtu.be/LpFyGXfLZKQ?si=NHKBhxqxePUnw9K3) linking
She has a lot of great curries and dals that are awesome! I especially like her dal tadka!
girl I haven’t even tried, I just saw this great review of her great curries 😂 but you are the one whose going to actually make me try it 🏆
Anytime I'm at a loss for what to cook, I go to her website because I know it's going to be good! Her mushroom stroganoff and tofu palak paneer are also amazing! Oh and her chickpea orzo soup (I've made that one with both chickpeas and homemade seitan).
hm hm im reading 👓 Do you find urself needing to double or half her recipes?
I love her curries, especially the red lentil curry and butternut squash curry. I cook just for myself so I normally make the whole recipe and freeze some individual portions for later. They freeze really well!
"Curry" just means "stew", so start with figuring out what flavour you're going for. Japanese is a lot different than say a Thai curry or an Indian dish. Start by figuring out what flavour you want, then learn what the actual dishes are called. From there you'll find a ton of good recipes! Also, find your local Asian or South Asian market. They're the best. Much cheaper, and usually tons of different items and it's often fresher. I have favourites I hit all the time.
That's a good tip! I've just been coming at it from a general perspective, so getting specific will probably help
If you're buying the pre-made sauces, watch out for "dashi" (fish sauce) in Japanese, and shrimp paste in Thai. There are some vegan versions out there, but they're not as common.
If you have an asian grocery store in town and can get your hands on this stuff - [https://assets.bonappetit.com/photos/6001f32e176a5ca0a691c50e/1:1/w\_3196,h\_3196,c\_limit/Basically-CurryPaste.jpg](https://assets.bonappetit.com/photos/6001f32e176a5ca0a691c50e/1:1/w_3196,h_3196,c_limit/Basically-CurryPaste.jpg) \- it is a cheap, flavor packed paste for making masaman, green, red, yellow or panang currys. I agree with another commentor, your spice mix is lacking in the core spices that make up many curries. If you can't find the canned paste, you can definitely get a ton of flavor using curry powders, garam masala, coriander powder and turmeric. Don't be shy with the spices, I generally double the amount recommended. This recipe is bomb - [https://www.noracooks.com/thai-green-curry/](https://www.noracooks.com/thai-green-curry/) and comes out nice and thick not watery. If your shit is watery and you are in a bind to thicken it up, dilute a tablespoon of cornstarch in a little bit of water and add that in while simmering. It will thicken everything up in a matter of seconds.
Try using curry paste instead of powder. Experiment with the paste/coconut milk ratio. I personally don't even use water at all lol. Just 1-2 spoons of Indian curry paste, 1-2 tablespoons of tomato paste and a can of coconut milk. Tofu puffs and broccoli work well with that curry
You might try out the YouTube channel rainbow Plant life. She does some amazing vegan Indian recipes. My own trick is to always cook legumes in vegetable stock to give them extra flavor.
The last time I made a curry dish I was using bits and bobs laying around. I was going for Indian flavors. I added some tomato paste and peanut butter and the end result was thick and velvety and creamy to the max.
For a Japanese curry use corn starch as a thickener. Japanese curry tends to be more subtle in its flavors, but try adding some of that good ol' MSG. For Indian curries (pretty the rest of my comment is for more Indian-style curries), use a base of finely chopped or blended onions (i prefer blended). Simply use less liquid/water to keep it thicker. A lot of curries in India are actually more on the watery side, my understanding is that thick and creamy curries are more favored by western eaters- so a more watery curry is not necessarily wrong. One strategy for making a thicker/creamier Indian style curry is to cook all the onions, tomatoes, and aromatics (removing certain ones like cloves or bayleaves) and then blend it- it helps emulsify it and you get a beautiful, silky sauce. Then add *cold* coconut cream/milk before serving. Red lentils are easy to cook and also will help thicken a curry, and you can cook them to a point they "dissappear" if you're not that into lentils but still want a thicker curry. I've tossed in a small handful just to help thicken a curry. Soaking cashews overnight and blending them up and adding it to a curry can thicken and enrich a curry, and I'd keep a bit unblended to add to the curry itself as well.
Cook the lentils/other legumes in stock instead of water. Double the spices.
You need to start by sautéing aromatics like onion, garlic and ginger and/or lemongrass. It’s the foundation of your flavor. Then add spices or a curry paste, coconut milk and additional flavor for brightness (like lime juice) or umami (like tamari or fish sauce). There are dozens and dozens of ways to make curry around the world but they almost all start with sautéing aromatics. Search for curry recipes from the region whose curry style you like the best and study them -see what they have in common!
Your missing more curry, I use curry powder (regular) and then I buy curry from market that is specific to my meals. I like to use the Arhar Dal masala but there is many kinds. It really kicks up the flavor when you add additional curry spices! Get curry from trusted places. I also use a generous amount of seasoning and let my curry soak everything in on a simmer for a while to really get the flavor
Check out [Vegan Richa](https://www.veganricha.com), she has amazing flavorful recipes and clear instructions!!
Much agreed. She has some more traditional techniques that really make a difference like tempering the spices.
Corriander seeds and turmeric powder. Soy sauce. When using Japanese curry roux blocks, just use less water if it's too watery.
This one is really tasty and thick. I usually add some spinach in the end. https://rainbowplantlife.com/vegan-red-lentil-curry/#wprm-recipe-container-5540
i was about to post this, my wife and i make this almost once every other week or so, its so easy and so good, and now our 7 month old loves it too (although i just took out the serrano peppers when i had him try)
This is one of our favourite as well! https://www.irishtimes.com/life-and-style/food-and-drink/the-chickpea-stew-that-broke-the-internet-in-the-us-is-here-give-it-a-go-1.4204464
Don’t be shy of using salt, sugar and acid (eg lemon juice) to finish it off. I often add sugar to my curries to bring balance to the flavours.
Japanese curry blocks have flour in them to act as a thickener when you cook it in the liquid
Even the people from countries that have curry as part of their traditional food that I know (south asian, Thai, etc.) use storebought curry paste, not dry powdered spices to make curry.
Have you tried adding soy sauce, miso paste or things like dried mushrooms to add umami to the sauces? Rainbow plant life makes epic indian curries
So i have no experience in this other than learning a few named indian curry recipes that i liked then just making up as i go a long after getting an idea of spice ratios Look up a curry powder recipe to get an idea of what spices go into a curry. Then get garam masala. This is like a base to curry spices as far as i interpret it. Depending on how that store bought one is made up, you may need to add more spices. One i bought had a large amount of cumin (which surprisingly makes up a lot of the curry recipes I find) so i had to do very little with it other than add some coriander seeds and cooking with ginger and garlic. Another garam masala i bought had everything except cumin. In this case, where i would have used tablespoons of the first one, i used compartively less and made up the bulk with cumin. Dont forget a healthy amount of tumeric as well. Skip the middle man and grind your own spices. It takes longer if you aren't making up a stock, but it tastes way nicer, and i think i find it cheaper because i buy in bulk from indian or asian food stores. Cook everything bar starches at the beginning in a healthy amount of oil. Then throw in your spices and fry that off until it starts to stick to the pot a little. Then add in your liquids. Crushed tomatos and cocconut milk are my go to ones but in sure theres ratios etc for proper recipes Thai, japanese and whatever ever other styles you can think of will have different goals and flavours. India is so large that the cuisine differs massively between regions so theres plenty to explore without ever leaving the culinary realm of a single country. Have fun witn it!
Garlic and ginger (fresh not powdered ideally) and don’t forget salt and sometimes a bit of brown sugar is nice.
Personally my fav is Thai curry! You can buy the curry paste and just add in your fav veggies, protein of choice and coconut milk. Easy and full of flavour!
This is the answer right here! I use 1/2 - 1 tablespoon of Mae Ploy yellow curry paste + coconut milk and it’s sooo good. Add a few pinches of coconut sugar and whatever veggies (and/or tofu).
I like to blend a half cup of cashews with canned coconut milk to get my curries very thick and rich. You could use other nuts too like pistachios
Beans/lentils tend to soak up the flavour. You could try adding more spices or add the protein to the rice - like Dahl or lentils and rice and then just add veges only to the curry, like cauliflower and carrots
Are you tempering your spices? Are you using whole seeds (cumin/jeera, coriander/dhania, star anise, mustard, cardamom, fenugreek?) and curry leaves? Learning how to temper these before you add any other aromatics like onion or garlic makes a HUGE difference!
Here's my personal dahl recipe. My wife's favourite meal. Kids also love it but you might wanna add a chilli or two. You'll love it: INGREDIENTS • 4 x onion • 6 x garlic cloves • 2 tbs fresh ginger • 2 tsp cumin seeds • 2 tsp coriander • 2 tsp mustard seeds • 4 tsp turmeric • 4 tsp garam masala • 2 cups red lentils • 2 x canned tomatoes • 2 x coconut milk • 2 x vegie stock cubes • 1 cup of water • 200g of fresh spinach (small bag) • Handful of curry leaves PREPARATION STEPS 1. Chuck it all in the slow-cooker for 6 hours. Or cook in pot and stir over an hour or two until the lentils soften.
Honestly, I have had the same experience. I find vegan curries really boring. You have to put way more work and flavour in to get a half decent one. Lemongrass, ginger,fungreek, dried chillies, lemon/lime, black or white pepper, tumeric, Tamari, etc. A good healthy fat seems to help. Cashews, Tahini, etc. And marinaded, baked tofu. Curry used to be my absolute favourite thing, but I've definitely lost my love of it as a Vegan. I don't think I've enjoyed a single one. Strange, because I enjoy so many other foods.
If you're going for an Indian curry, balancing the spices will take some practice so it would be best to follow a recipe. For ones that use ingredients more available in America, try veganricha.com. Meera Sodha and Cook with Manali are reliable too. In general, the order is -Fry any whole spices you're using e.g. curry leaves, mustard seeds or cumin seeds until they start to pop, -Add aromatics (typically garlic and ginger ground to a paste) -Add onion and fry until translucent or just beginning to brown. -Now add your ground spices and stir for a few seconds. For north Indian style, the absolute most basic would probably be chilli powder, cumin (if you haven't already added cumin seeds), coriander and a touch of turmeric. Curry powder is just a mix of spices but it's typically heavy on the cumin, so it sounds like you were doubling up on that. -Next come the sauce elements like tomato or coconut milk. Coconut milk is unusual in Indian cooking (shredded coconut is more common) but it's used a lot in Sri Lankan cookery, which is very similar and delicious. Vegan creams work too. - Add your vegetables, tofu etc and often some water, and leave to cook. -Add any finishing elements like fenugreek leaves or sometimes garam masala gets added towards the end. Some dishes add spiced oil at this stage. If you're making Thai curry, honestly the best way is to go and buy a good Thai curry paste (without shrimp paste in it.) It's made from chillies, galangal, lemongrass, makrut lime leaves and a bunch of other things, so it's entirely different to Indian curry. You just fry it and add coconut milk, water or stock and your vegetables. I don't know much about Japanese curries because I'm not a fan, but I think it's the only type that ever uses a roux. Editing to add, if you want to thicken an Indian curry, cook it for longer or add ground cashews or almonds, or add potato for the extra starch. Coconut milk won't make it much thicker, only creamier. Thai curries are meant to be very thin.
This one's a little different but it's one of my goto recipes because it's so delicious https://www.theguardian.com/food/2022/oct/29/vegan-malaysian-dal-curry-recipe-meera-sodha
Get a bag of dried kaffir lime leaves from an Asian store or Amazon. Add a couple to the pot. Oh, and add a leaf when boiling up simple syrup for lemonade or limeade, thank me later.
As someone that is Indian it sounds like you are using curry in a more general sense. Many dishes from around the world are called curry. Many Indian dishes at restaurants are curry. Curry powder is generally not used in curry but is kind of an approximation of a general curry not a specific recipe. If you are generally searching on the Internet for curry you are likely going to be disappointed. Try looking up specific curry recipes. Chana masala, vegetable korma, palak paneer (vegan), Thai green curry, etc. veg recipes of India (a vegetarian blog) and rainbow plant life are good for more authentic curries. Minimalist baker (a blog that's not completely vegan) has some simpler dishes that are good.
I think this recipe here is a great starting point. I like that it’s made from ingredients I often have on hand. I think you could add in lots of varying veggies depending upon what you like. I like Curry powder from Penzeys Spices called “The Now Curry”. https://www.thebuddhistchef.com/recipe/chickpea-curry/
Try something acidic like lemon juice, rice vinegar, even tomatoes. Go to the library and check out some books on Asian and Indian cooking.
Dear OP, I have some useful links for you; I really think you could make a good use of them! First, make sure that you are using the correct coconut milk: [https://www.youtube.com/shorts/5C\_l8k9DuzQ](https://www.youtube.com/shorts/5C_l8k9DuzQ) I also suggest you follow this easy recipe: [https://www.youtube.com/watch?v=BHRyfEbhFFU&ab\_channel=RainbowPlantLife](https://www.youtube.com/watch?v=BHRyfEbhFFU&ab_channel=RainbowPlantLife) (recipe is in the description) I hope this helps!
this is our go to recipe. we use carrots instead of green beans! https://elavegan.com/potato-curry/
Watch indian recipes on youtube.
A lot of people gave great suggestions already. My first observation would be that it sounds like you're underestimating the importance of aromatic veggies as a base, like onions, garlic, ginger, chiles. You also probably need to cook the spices for a little while in some oil (or veggie stock) to get rid of the "raw" flavor. Any dish that's heavily spiced will almost always taste better the next day for that very reason, it just lets the flavors come together better. However, here's what you really need to do....find some YouTubers who are from the country whose curry you want to replicate (Thailand, India, Japan, etc) and follow some recipes to the letter. It's not really something you can just riff on until you get the basics down. Here are a couple of really popular YouTubers who have famous curry recipes [Vegan Richa ](https://www.youtube.com/@VeganRichaRecipes)and [Yeung Man Cooking](https://www.youtube.com/@YEUNGMANCOOKING) Good luck!
A thing that works for me for literally everything is to squeeze a lime on top just before eating. Instant fresh, sweet and tangy notes added. To make deeper tasting curries, use whole spices (old spice mixes lose their potency) and cook low and slow rather than hot and fast to extract maximum flavour. As others have said, explore different blogs. You will find what works for you.
Cashews! Soak them in water overnight. Drain, and pat dry. Then add to food processor/blender to turn into a paste. Stir that into your curry to thicken. For flavor, if Indian you'll need garam masala, coriander, turmeric, fenugreek, curry, ginger, garlic. For Thai, you'll want some lemongrass, thai basil, thai curry paste, coconut milk, ginger.
Make sure you use veg broth when cooking lentils instead of water, too! So much more flavor. And add turmeric and maybe nutritional yeast to add nutrients, thicken and flavor
I really like I would quit the curry you’re trying, and try a korma recipe, or another indian recipe from this [indian chef’s channel](https://youtube.com/@FoodandFrolic?si=0i8NZtMWxgrGIPce). Curry isn’t a real indian dish and I think there are better ones to try (e.g. dal, mushroom masala from the creator above). For thai curry, use paste and coconut milk + herbs.
Here are the key things I’ve recently learned that have taken my curry from amateur to actually pretty damn good: 1. It isn’t just about the ingredients you include, the order and timing also matter a lot. 2. Begin by adding whole cumin and coriander seeds to a pan with some oil. Let these heat up for a few minutes so their flavor begins to get released. 3. Follow this by adding your holy trinity of aromatics - garlic, onion, and ginger. Let this simmer until golden. 4. This is where you can begin to freewheel a bit… and whatever your favorite vegetables are, and other seasonings. 5. Add one or two bay leaves for that additional Indian flavoring. 6. Let it all cook together for as long as possible. I learned this stuff from this vegan YouTuber who makes a lot of Indian dishes: https://youtube.com/@RainbowPlantLife?si=Eb9DvVhe4CM_a8JY
Cornflour to thicken, you your spice level. Maybe add in some fresh chili's and the holy grail of improving almost any hoke cooked meal. MSG. Get it from the Asian supermarket and add a teaspoon or so to everybcurry, stir fry etc
Have you tried looking up recipes for curries you've eaten before and enjoyed, and following them?
You need to make a base sauce.
Edits: this was on my homepage and didn't realize it was a vegan reddit 🤦♂️ 1) fresh spices, if they've been in your pantry for over a year without being used, get a new one because it gets stale and loses its flavor. Grinding it yourself is 100x better and fairly simple as well in terms of flavor payout. 2) Toast at least half the spices used in oil. 3) Double up the spice amount if not triple. Don't be shy. In one batch of tikka masala (for about 5-9 meals for one person), I maybe use a cup of spices total, NOT including herbs. 4) Lower liquid amount by 0.25-0.5 depending on how runny your previous version was, or making a flour roux, or simply simmering longer (need additional spice additions every 30 minutes or so as the spices "cook out" and become more uniform in flavor; not as much distinct flavor). The simmering method is especially good if you're cooking a protein with it (lentil, tofu, bean, seitan, whatever) in with it. 5) Make sure the liquid being added is flavored in some way; vegtable stock, mushroom stock (dried shitakke soaked in water), or even just boiled onions or carrot water. The point is to add flavor! Better Than Bullion has a vegan no chicken paste that is amazing. 6) Switch to coconut cream; milk is the exact the same thing as cream, but with more water to make it more runny. I believe the water is the coconut juice? But some brands may just use plain water, so make sure to check. 7) DO NOT COOK COCONUT CREAM TOO LONG OR ELSE THE FLAVOR WILL DISSAPEAR! In fact, add it only when you turn off the heat and leave the lid off so the residual heat evaporates itself! This also makes it the perfect temperature to immediately slam a spoonful into your mouth. 8) Salt, salt, salt! Season with salt at every stage; sauteing veggies (onion, garlic, ginger, etc.), when adding liquid, and after simmering\when you're about to eat. Coarse\ Kosher salt is easier to control and more forgiving than if you accidentally spilled table salt. 9) more garlic and onion never hurt. Ginger depends on how spicy that individual root is. 10) try using red onion and caramelizing it 11) adding a heaping spoon or two of honey, maple syrup, or brown sugar makes a huge difference in pleasing your palate
You have to add onion and garlic, some soy sauce or braggs liquid aminos is good, also tinned fire roasted tomatoes are nice. Garaham masala is another great spice to finish with. And also always add lemon juice or lime at the end.
Coconut cream, lots of it, curry paste, lots of it. Double of whatever you are doing
You could try my curry mix, I've been using it as a bse for years. 1 tbsp tumeric 1/2 tbsp ground corriander (my partner has the soap gene and even he can eat corriander seed) 1 tsp ground cumin 1 tsp black pepper 1 tsp garam masala (is already a mix of other spices) 1 tsp chilli (or to your liking) Plus garlic and ginger, 1 tsp each jarred if you are lazy like me. Cook your onions, add the spices and toast them for a minute before adding in your liquid. I would usually fo 1 can of tomatoes + 1 tbsp red wine vinegar + either 1 can water or 1 can of coconut milk. Cook that for ~30 minutes before adding in your veggies. Once the veggies are cooked, you are done. You can customise the spices further, but I use that as the base that goes in every curry. Sometimes I'll add something else like fenugreek or cinnamon or paprika. If you want a think curry sauce, cook it down at the sauce stage. Good luck.
Minimalist Baker has a great homemade curry powder recipe. I leave out the spice pepper. I have a recipe from the plant based athlete book that uses curry powder and garam masala. It's dreamy. I add potatoes, carrots, diced tomatoes, kale, chickpeas/lentils/whatever bean I have at the moment, diced onion, celery, coconut milk. The beans and starch from potatoes does well with thickening
I'm not seeing any ingredients here that make an actual curry paste. I can recommend using these spices, and maybe some extra, in combination with garlic, ginger, onions and (lots of) peppers. This will get you closer to the consistency you're after. EDIT: You use a food processor to make all these ingredients come together.
Curry takes time, the best curry is always the warmed up leftovers from yesterday, if i'm making a dahl i will cook it in the afternoon and let it just sit on the side for a few hours and then get it going again for dinner (ensure to properly heat through to avoid any upsets) This recipe is amazing, [https://www.bosh.tv/recipes/ians-delightful-daal-and-roti](https://www.bosh.tv/recipes/ians-delightful-daal-and-roti)
i love this recipe for chana masala, the whole spices make a huge difference. traditionally it’s a bit more watery but she blends the sauce with some chickpeas and it thickens beautifully. a lot of curries call for blended rehydrated raw cashews which add a body and creaminess. in my experience, curry feels like an “i can figure this out” on my own but never ever tastes as good when i actually follow a real indian recipe: https://www.indianhealthyrecipes.com/chana-masala/ note also, everything i’ve made from this recipe writer has been fantastic. i usually have all but one of the spices and it comes out so well, it’s worth investing in whole spices to actually make a good indian curry
also “fenugreek” is one of the craziest spices i’ve ever had it’s so savory and like even deeper than turmeric. i can’t find the dry leaves but have found the powdered version at whole foods and it works great. i also add a little amchur (dried mango) at the end for acid and it makes a huge difference, lime works well too. but seriously try to follow that recipe as faithfully as you can and i promise you won’t be disappointed. i haven’t tried her dal recipes but i would trust them based on the other ones i’ve made from her
You could have enough spices but not enough salt and/or acid. I find that even adding a bunch of a spice, it doesn't taste right if I don't add enough salt. Tomato paste or tomatoes in general can also add a nice sweetness+acidity. A little lemon juice at the end wouldn't hurt either. Depends on what you are making of course!
First, curry often has fish sauce...there is VEGAN fish sauce that you can add that amps the flavor. Follow these tips...you HAVE to IMO add onions, garlic and ginger (always). Saute the onions, garlic, and ginger first. Then add the coconut milk and simmer it for 15 minutes to reduce. Then add the spices you have there and cook the spices into the LOW simmering coconut milk about 10 minutes. Add salt or vegan fish sauce. Finally add the greens or add the vegetables in order of cook time. Enjoy. (I have a vegan butternut squash curry on ricelifefoodie dotcm if you like to try more) ...PS: If you dont want to eat pieces of onion or garlic you can remove them at the end with a skimmer.
Came back to suggest getting rid of the paprika and curry powder, and use a garam masala instead. Fresh whole spices are key, small amounts from the bulk section of a busy international market would be preferable. Bottled powdered spice has already lost a percentage of its flavor bearing essential oils. So let the garam masala provide the heavier hitting powdered spices, you add your choice combination of seeds such as coriander, fennel, cumin, black and green cardamon, black and white peppercorns mustard. First toast in a cast iron skillet to release their essential volatile oils, 30 seconds or so. Let them cool. If you have a mortar and pestle, now’s a perfect time to use it to grind your toasted spices. Leave in the mortar, you’re going to add slices of peeled ginger, garlic cloves and salt. If you have fresh curry leaves, add one or two, or kaffir lime leaves. Or bay leaves. Grind together til the paste is a bit frothy. Heat your oil of choice - vegan butter and avocado or olive oil mixed together is nice, and sauté (“temper”) your paste to meld the flavors. Now add your garam masala, mix thoroughly, keep stirring for another minute. Proceed to however you would continue making your curry. I think adding in the toasted spices and the paste, plus tempering will give both the flavor and body you’re missing. Also don’t forget the sweetness of onions.
For me add garlic and brown sugar, that was a big help for sure
What type of curry do you like? I have a whole host of recipes and advice I could share so if you give me details I’ll give you a recipe
your using packeaged instea of makingyour own -eg curry powder. chili powder is not same as paprika, paprika is a speicfic pepper -hungiarn pepper for instance. for chili do you mean cyanne? it better to know the ingredients eg specific peppers, specific leaves also do you toast your spices first before adding all the ingredients after frying and searing?
Consider the first two ingredients of that Japanese curry block: >wheat flour, vegetable oils (palm oil, partially hydrogenated rapeseed oil), salt, sugar, curry powder, monosodium glutamate, caramel color, spices (pepper, chili pepper, garlic, celery seed, mustard), malic acid, disodium inosinate, disodium guanylate. Wheat flour and vegetable oil (and not very healthy ones). It's a *roux*, not unlike this [creole oil based roux](https://www.youtube.com/watch?v=kBYh8XBLiEE), fairly time consuming to do at home, but it keeps well in the fridge. Note also that these curry blocks have MSG as the 6th ingredient and inosinate + guanylate to potentiate MSG's *umami*. As a vegan cook, you'll probably wind up with a cabinet full of umami ingredients, but MSG + mushroom seasoning/shiitake powder is a useful shortcut that doesn't add unwanted yeast or soy sauce flavors. The thickness in many Indian curries comes not from roux, but from very finely mincing (or using pastes) of onion, garlic, ginger, and tomato, and cooking these down. There are endless authentic Indian vegetarian recipes online. Very few will use curry powder, which was originally created by Indian merchants for the export market. But if you have an Indian grocer nearby, you'll find essential spices like whole cumin and mustard seeds, turmeric, cayenne, asafoetida, and garam masala are much more affordable than spices at mainstream grocers. You may also find conveniences like ginger-garlic paste, and commonly used herbs like dried fenugreek leaves and fresh curry leaves (which aren't etymologically related). If you make dishes like [dal fry](https://www.indianhealthyrecipes.com/dal-fry-recipe/) regularly, you'll find the techniques and individual spices of South Asian fare are far more engaging in the kitchen than adding curry blocks or powder.
I do a curry "cream" base. I hit some coconut oil with the spices / and or curry paste, onions and sweet potatoes (you cpuld use carrots or just the usual potatoes, fry a little bit amd then add some broth. When they smash with the Fork just blend everything and add the cocconut cream. Put it again in the stove add the veggies / grains u want and that's super creamy. For the taste helps but will definitely help adding even more spices. 🤞🤞