Yogurt is a commonly used ingredient in many curry recipes. It provides a creamy, tangy flavor that can complement the spices in a curry well. However, yogurt is not an essential ingredient and curries can certainly be made without it. There are pros and cons to using yogurt in curries that are worth considering when deciding whether or not to include it.
Pros of Using Yogurt in Curry
Here are some of the benefits of using yogurt in curries:
Adds Creaminess
Yogurt introduces a lush, creamy texture to curries. The fat in the yogurt helps to balance out the spices and makes the curry feel richer on the palate. This can be especially desirable in curries that do not use coconut milk or other creamy ingredients.
Provides Tangy Flavor
The tanginess of yogurt adds another flavor dimension to curries. It brightens up the other spices and ingredients used in the curry with its sour taste. This can enhance the overall flavor profile.
Tames Spiciness
Yogurt has a cooling effect that can help offset the heat from spices in a curry. Adding yogurt is a good technique if you want to make a very spicy curry more palatable and tame down the burn. The creaminess of yogurt also coats the mouth and helps dissipate some of the spicy heat.
Thickens Sauce
The thickness of yogurt helps give body to curries that might otherwise be too watery if made with just broth or water. Its viscosity improves the heartiness and stick-to-your rice/naan factor of the sauce.
Adds Protein
Yogurt provides a good hit of protein, around 5-10 grams per cup depending on the brand. This makes it nutritionally more hearty and satisfying. The protein can help balance out a carbohydrate-heavy curry meal.
Longer Shelf Life
Yogurt’s lower pH makes curries that contain it less prone to spoiling quickly. The increased acidity inhibits bacterial growth. This can help curries made with yogurt keep longer in the fridge compared to curries without.
Cons of Using Yogurt in Curry
However, there are also some downsides to keep in mind when putting yogurt in curries:
Dilutes Spices
While yogurt can temper spice, it can also dilute and overwhelm the other flavors in a curry if you add too much. Curries rely on a careful balance of spices, and yogurt may throw that balance off.
Alters Texture
Some curries may not benefit from the added creaminess of yogurt if they are meant to have a brothy or saucy texture. Yogurt can make the curry overly thick.
Mutates Flavors
Heating yogurt too long or at too high temperatures may cause it to separate or curdle. This can negatively impact the flavor of the curry. It’s important not to let yogurt-based curries boil.
Not Traditional
Yogurt is not considered a traditional ingredient in many classic curries. Using yogurt may make a curry inauthentic if you want to follow a strict traditional recipe.
Nutritional Changes
The live cultures in yogurt can be diminished when cooked, lowering the probiotic content. Heating also breaks down some of the proteins. This reduces the nutritional value derived from the yogurt.
Watery End Result
Some yogurts have a high water content. This can lead to a thinner, more watery finished curry than intended if the moisture from the yogurt is not properly accounted for.
Masks Main Ingredients
The tangy taste of yogurt coupled with its creaminess can distract from the flavors of the primary ingredients like meat or vegetables in curries. It may overpower some components.
When to Use Yogurt in Curries
Here are some good occasions when yogurt can benefit a curry recipe:
- When you want to purposefully add creaminess
- If the curry needs more moisture and binding
- To balance out very spicy curry recipes
- When using yogurt as a marinade ingredient
- In Indian or Middle Eastern-style curries that traditionally use yogurt
- If you need a non-dairy substitute for coconut milk or cream
- To lighten up an otherwise heavy, fatty curry
In general, yogurt works best in moderation in vegetable or mild chicken/lamb curries. Use caution when pairing yogurt with strongly spiced or slow cooked curries.
When Not to Use Yogurt in Curries
Here are some instances when yogurt may not be the best choice:
- In East Asian curries that don’t traditionally use yogurt
- If you want a very thin, brothy curry sauce
- For curries using pre-marinated meats or spice mixes
- In recipes with intricate balancing of flavors
- If making a dairy-free or vegan curry
- When slow cooking the curry for hours
- If serving guests who are lactose intolerant
Yogurt is likely an unsuitable addition if you don’t want to alter the original flavor profile or texture of a curry recipe significantly.
Substitutes for Yogurt in Curries
If you decide against using yogurt, here are some alternative ingredients to consider:
Coconut Milk
Coconut milk is a popular substitute in curries to provide a similar creaminess. Reduce the amount compared to yogurt since coconut milk is richer.
Cashew Cream
Blend soaked raw cashews with water for a nut-based cream. Works well for vegan and dairy-free curries.
Labneh
This Middle Eastern strained yogurt paste has an ultra-thick texture perfect for curries. Just use a little less than regular yogurt.
Silken Tofu
Blended silken tofu can mimic yogurt’s texture. Add a splash of lemon juice or vinegar for tanginess.
Vegan Yogurt
Non-dairy yogurts made from soy, coconut or almond milk provide a direct substitute. Check for added thickeners.
Sour Cream
Sour cream will add a similar tang and richness as yogurt in curries. Use regular or reduced-fat.
Cream Cheese
Full fat or Neufchatel cream cheese can impart smoothness and binding abilities like yogurt.
Evaporated Milk
The concentrated protein in evaporated milk gives a creamy mouthfeel. Use the unsweetened kind.
Nutritional Yeast
A cheese-like flavor paired with natural thickness makes this a useful vegan swap.
Tofu, Veggies, Ghee
Forgoing any substitute and boosting tofu, vegetables, healthy fats will add moisture, texture.
How Much Yogurt to Use in Curry
When substituting yogurt for most curry recipes, here are some general guidelines for how much to use:
| Amount of Sauce | Equivalent Yogurt Amount |
|---|---|
| 1 cup | 1/4 to 1/3 cup yogurt |
| 2 cups | 1/2 to 2/3 cup yogurt |
| 3 cups | 3/4 to 1 cup yogurt |
| 4 cups | 1 to 1 1/3 cups yogurt |
Reduce these amounts if using a thicker Greek-style yogurt. Start on the lower end of the ranges for milder curries. Use more for intensely spiced curries that can handle the extra yogurt.
Tips for Using Yogurt in Curries
To get the most out of yogurt in your curries, keep these tips in mind:
- Whisk the yogurt first to break down any lumps before adding to curry.
- Temper the yogurt by stirring in a bit of the hot curry first to prevent curdling.
- Pick yogurts marked “active cultures” for the best nutritional benefits.
- Go for lower fat yogurts around 2% to avoid an overly rich curry.
- If the curry seems too thick after adding yogurt, thin it by stirring in water.
- Add yogurt at the end of cooking and remove pot from heat to retain flavors.
- For best texture, don’t let yogurt-based curries boil once yogurt is included.
Sample Yogurt Curry Recipes
To see yogurt in action, here are some example curry recipes that use it:
Tandoori Chicken
A classic Indian dish with yogurt mixed into the spice marinade for tender chicken in a creamy sauce.
Butter Chicken
Yogurt is the base of the red spiced tomato sauce in this takeout favorite. Finish with cream.
Beef Korma
Yogurt and cream form the silky curry braising liquid for seared beef in this Indian curry.
Madras Lentil Curry
Some coconut milk and yogurt make this highly seasoned South Indian lentil curry rich yet balanced.
Thai Green Curry
Thai curries often omit dairy, but some yogurt adds a lovely contrast to the green chile heat.
Chickpea & Cauliflower Curry
A hearty vegetarian curry that uses yogurt instead of cream for a lighter finish.
Conclusion
Yogurt can be a tasty addition to curries but is not strictly necessary. It contributes creaminess, tang, and cooling contrast to spicy curries. But yogurt may also mute flavors or make curries too rich if overused. Consider a recipe’s origins and your own tastes when deciding whether to include yogurt. With the right type and amount, yogurt can enhance many curries. But leave it out of recipes where traditional flavors or textures need to shine.