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Which has now turned into a soup and is still too spicy.How can I tone it down without diluting it too much and losing flavour?I'm out of coconut and am dairy-free.
A teaspoonful of sugar might help. Or cooking it with a potato which is supposed to take the heat out?
Oh. Was going to say plain yoghurt, but if you're dairy free I'm afraid I have no idea. Sorry, hope you solve it
Ground Almonds? Probably not helpful, unless you happen to have any in your cupboard!Or just bulk it out with more veg.
Potato works for too-spicy? I thought it was only for too-salty. I shall try that. Strain out the meat and veg first so they don't over-cook. Thanks!
Sugar or mango chutney or pineapple jam, a little at a time until it's "cooler"
Right, a potato cooking in the 'soup'. Just bring to the boil, or simmer until cooked, or what?
I think you have to add the potato as an ingredient, but happy to be corrected if this is not the case!
Yay! It's working!Tastes very different now, though. Not very curry-like any more. Wish I'd asked the oracle sooner, before I tried diluting.
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