No coconut milk - will cooking cream work?

[Fekko]

Or yoghurt? It's for a veg and chickpea curry and the coconut milk I thought I had in the cupboard isn't there! I found a carton of uht cooking cream though.

I'd go with yoghurt rather than cream, a bit fresher-cream would be a bit heavy for me

I only have no-fat yoghurt and that usually goes weird when I cook with it. I also want to be able to reheat some for lunch tomorrow! Shall I risk it?

I'd use a little veg stock while cooking and then stir in the yoghurt just before serving - that way there's low risk of it curdling during cooking and you can leave it out of the portion you set aside for tomorrow.

Good thinking batman!