Help needed with curry not thickening

[qwertyberty]

The title say it all.

I am doing slimming world and I been trying to make curry for the past few weeks and every time I make one, the sauce is spicy water. As i am trying to follow slimming world i dont want to thicken it with flour. I have tried a tomato based curry and a authentic curry dish (from a website) yet both turns out to be runny.

Can anyone shed light on what I am doing wrong?

You say you don't like lentils but a handful of red lentils will disappear into the sauce and thicken it, you won't know they are there. Plus they are good for you and I'd imagine they are fine to eat on slimming world

you sure you cant use the tiniest bit of conrflour?making a thick paste with this out of water or milk usually works wonders.

Cornflour in curry is rank.

cant agree with you pickachew use it all the time

As others have said - once you do this, if the sauce is still a bit more watery than you like you can add a little slurry of cornflour and water (mix a tsp or two of cornflour in with a 2-3 tbsp of water in a separate cup until well mixed) and then add to your curry. I personally don't like the taste of cornflour in curry.

Another trick is to get a tbsp of almond or cashew nut powder. (I whizz a couple of cashews in my powerful food processor, but you can buy almond meal in the baking section as well) and add that to the curry - gives it an instant richness and thickness.

However, these will make a slightly watery curry thicker. If your curry is more like soup (which it sounds like with all the water for boiling potatoes) it won't help make it a sauce. But good luck I think you're on the right track and a few small tweaks should make for a killer curry :)

[I feel so personally invested in people making nice curries at home because it's so easy but seems so difficult without some help - I hope you give it a go and report back!]

Thanks for all replies and suggestions. I really appreciate everyone time and thoughts on this.

I am going to make it again soon and will let you know how it goes. I started making curries because, in the past year, I have a craving for spices and chillies and shop bought jars wasn't satisfying my appetite. Thanks again everyone. X

Ground almonds are good to, and I would suggest using less water then they recommend. I would reduce it down on a high heat for at least 10 minutes at the end. You could always add a couple of table spoons of low fat yogurt to, this will give your sauce a great consistency.

How about adding fat free Greek yoghurt?
My normal non slimming world recipe uses yoghurt and I have done a syn free version before using fat free. Although you do have to be careful that it doesn't split.