This is great for Indian-style curries as a cream substitute. It can also come in handy if your curry is a little spicier than you would like, as it can cool your curry down.
If you don’t have puree or paste, you can try diced tomatoes. For best results, add tomatoes or tomato puree during the cooking process rather than after.
If necessary, you can add a bit more water and cornstarch if your curry doesn’t thicken with one tablespoon (15 mL) of each.
You can add in a bit more flour if your curry doesn’t thicken the first time.
Keep the curry uncovered while it simmers.
Time varies greatly depending on the type of curry, so keep an eye on your curry as it thickens. It may reduce in a few minutes or it may need 10 to 20 minutes to thicken.
