Simple Vegan Coconut Korma Recipe - Little Sunny Kitchen (2024)

FAQs

Can you use coconut cream instead of coconut milk in curry? ›

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

In the United Kingdom, a typical korma as served in curry houses is a mildly spiced dish with a thick sauce. It often features almonds, cashews or other nuts, and coconut or coconut milk.

If you accidentally purchased coconut cream when you meant to buy coconut milk (or vice versa), don't fret! You can use either of these as a substitute for each other.

In recipes where the fat content doesn't compromise texture, you plant-based beverages, such as coconut milk beverage, almond, cashew, macadamia, oat, soy or hemp, to substitute for traditional coconut milk. These plant-based beverage options would be best for smoothies, coffees and specialty drinks.

Hence, korma has a yoghurt/cream-based mildly spicy gravy with a simmered centre component. Shahi korma, Mughalai korma, Hyderabadi korma, and Kashmiri korma are prime examples. On the other hand, curry is usually spicier and thicker than korma. It is similar to a pre-cooked sauce loaded with herbs and spices.

While Shahi Korma is like the common Korma as they share some similarities, the Shahi Korma has some notable differences which makes it royal. Shahi Korma is creamier due to the use of a paste of almonds and cashews and cream instead of yogurt, giving it a richer and more indulgent texture.

The word korma is derived from Urdu qorma, korma or kormah, meaning “braise”, and referring to the cooking technique used in the dish.

Coconut cream is usually added at the end of cooking, when other ingredients have already been simmered together. This ensures that the coconut cream doesn't curdle or separate from the rest of the curry.

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Is there a difference between coconut milk and coconut cream? ›

Coconut Cream vs Coconut Milk

Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.