- Joined Jun 30, 2006
I'm trying to make curry healthier. We make lots of curries with cream and coconut cream/milk, but they are just so high in fat. I'm going to start experimenting with yogurt based curries, and I wonder if you can use Greek yogurt to make curry. I've seen a few recipes that call for stirring in Greek yogurt at the end of cooking. Is this preferable to adding before simmering? Is regular yogurt better for cooking curries? Do I need to make allowances for substituting Greek yogurt?