dairy free yoghurt for curry

[kikashi]

Which ones do people rate? Are they okay is exposed to heat (cooked in the sauce) or best on the side? Thanks

Coconut cream?

I use approx soya, or Koko coconut yoghurt. Both can be heated, and work well.

I would try coconut - I've cooked with milk and vegan yoghurt and it's not brilliant. Coconut milk is nice - you can get low fat - and it doesn't make your curry taste 'coconutty'.

What'ch making? (Nosey)

Just fancied a curry tonight. I was thinking of using up the last bits of veg in my fridge before I do a big shop. Leaning towards roast cauliflower, spinach with garlic, chilli and lemon, an aubergine curry and I have some onion bhajis and flat breads in the freezer. The yoghurt would be on the side for this but was curious about cooking in the sauce for the future.

Coconut yoghurt is quite pricey so want to narrow down my odds of cock up. I usually just swerve vegan subs for dairy as I've been lactose intolerant since birth but there is so much more on the market these days that I thought I might revisit the options.

Coconut milk rather than yoghurt to cook with I think.

Can you eat lactose or goat yoghurt or is is purely vegan you need?

I have never cooked with tofu yoghurt , but it's delicious with chopped cucumber\onion, garlic and salt for a raita . It probably could be added at the end of cooking if the curry hasn't got a high temperature.

I use Tesco own brand soy yoghurt and just stir it in at the end. I'm not sure it would react brilliantly to actually being cooked to boiling point but it works really well if you add it at the end and just cook for the last couple of minutes.