Rescue me! (Or rather, my too-spicy curry)

[PrettyCandles]

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.

[bigTillyMint]

A teaspoonful of sugar might help. Or cooking it with a potato which is supposed to take the heat out?

[Rooble]

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

[Thistledew]

Ground Almonds? Probably not helpful, unless you happen to have any in your cupboard!

Or just bulk it out with more veg.

[ginmakesitallok]

peas?

[PrettyCandles]

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!

[brightwell]

Sugar or mango chutney or pineapple jam, a little at a time until it's "cooler"

[PrettyCandles]

Right, a potato cooking in the 'soup'. Just bring to the boil, or simmer until cooked, or what?

[Thistledew]

I think you have to add the potato as an ingredient, but happy to be corrected if this is not the case!

[PrettyCandles]

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.