Easy Carrot Curry (A Vegan Recipe) - Savory Spin (2024)

FAQs

How to reduce spice level in curry? ›

Acidic ingredients like lemon juice or vinegar can cut through the spiciness and provide a tangy flavor. Yogurt or sour cream can help cool down the heat and add a creamy texture to the curry. By using starchy foods like potatoes or rice, you can counteract the spiciness and mellow out the flavors.

The most commonly used cutting techniques for carrots in curry include julienne, matchstick, or dice. Julienne involves cutting the carrot into thin, stick-like pieces, while matchstick involves cutting them into even thinner, elongated strips. Dicing, on the other hand, involves cutting the carrot into small cubes.

Reduction:

One of the most common methods to thicken a curry sauce is by reducing it. To do this, simmer your sauce over low to medium heat, allowing excess moisture to evaporate. As the liquid decreases, the sauce thickens. This technique works well for tomato-based sauces and thinner curries.

Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream. Another method to counteract spiciness in a dish is to add a squeeze of acid such as lime or lemon juice, even vinegar.

Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam carrots until tender, 14 to 18 minutes.

"If [the carrot] is smooth and can easily be scrubbed, then I don't bother to peel if using in a soup or stir fry," she says. Blanchard points out another benefit of not peeling carrots: less food waste. To answer the question, "Do you have to peel carrots?" it's mostly a matter of preference.

Brunoise: Tiny cubes cut from julienne sticks that are 1/8 x 1/8 x 1/8 inches. Small dice: Small cubes cut from batonnet sticks that are 1/4 x 1/4 x 1/4 inches. Medium dice: Medium cubes cut from baton sticks that are 1/2 x 1/2 x 1/2 inches. Large dice: Large cubes that are roughly 3/4 x 3/4 x 3/4 inches.

You can use it in place of dahi, but it can make the curry too sour. However, you can add a bit more sugar or spice to balance out the flavors if you want to use Greek yogurt. How is It Added to Curry? Typically, it is added to curry near the end of cooking.

Or serving your curry with a side such as potatoes or rice gives you bland flavours to counteract the bold spices. For those seeking to learn how to cool down a spicy curry, a final tip is to use acidic flavours. Lemon juice, lime juice or vinegar can take away some of the intensity of chilli heat.

Will milk cool down a curry? ›

If you're okay with thinning the curry, pour 1 US tbsp (15 ml) of milk into the pot that has the curry sauce in it, and mix it in to reduce the heat. You could also add abouy 1 US tbsp (15 ml) of coconut milk to the curry sauce to cool it down if it matches the flavor or if the curry already has a coconut base.

A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.

Starchy foods like rice, bread, and potatoes can help dilute the spiciness of curry. Add in a small ball of bread or potatoes, this can also help in reducing the fiery taste of the curries. Tomatoes can add a bit of sweetness and acidity that can help balance the spiciness of curry.

Stir in the seasonings (garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt). Add the chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce the heat, and simmer for 20 to 25 minutes.

A curry that is too hot to handle can be defused by the addition of a little dairy. A tablespoon of yoghurt, a dollop of cream or even a sprinkle of cheese does wonders to cool the hot spices in the dish. Top Tip: Add the dairy when serving but don't add it while cooking on the stove.

Add a tin of coconut milk or cream, or plain yogurt or sour cream, stir it well and taste. You can also add it just a little at a time, before mixing and tasting. I tend to add lots, because my kids don't like a very spicy curry, so it can never be too mild.

Citrus-scented cleaners and deodorizers work well to neutralize curry odor, as the acidity present in lemon counteracts the vaporized cooking oils. So, when you can, reach for citrus-based cleaners and lemon essential oil to improve results.