What curries don't contain milk?

December 24, 2025 •

4 min read

According to research, nearly 70% of the world's population has some form of lactose intolerance. For many, this makes knowing what curries don't contain milk a necessity for enjoying flavorful international cuisine while managing dietary restrictions.

Quick Summary

Find an extensive list of naturally dairy-free curries, including many Indian dals and regional specialties. The guide also details plant-based ingredients to achieve a rich, creamy texture without relying on milk or coconut milk.

Key Points

Naturally Dairy-Free: Many Indian curries like dal, chana masala, and South Indian recipes are traditionally made without milk, using tomato, onion, and spices for flavor.
Thai Jungle Curry: This is a famously spicy, water-based Thai curry that is intentionally made without coconut milk or any dairy.
Ethiopian Wats: Several Ethiopian stews, or 'wats,' are naturally vegan and dairy-free, relying on chickpea flour or spices like berbere for their texture and depth.
Creamy Alternatives: For a creamy texture without dairy, you can use pureed cashews, silken tofu, or cooked and mashed potatoes to thicken sauces.
Nutty Flavoring: For added richness and thickness, ingredients like almond butter or ground almonds can be stirred into a dairy-free curry base.
Flavorful Basis: The 'tadka' method, involving frying onions, garlic, and spices in oil, provides a flavorful base for many dairy-free curries.

Many popular curries are naturally dairy-free and derive their richness from ingredients other than milk or cream. Indian cuisine, for instance, features a wide variety of curries, many of which are vegan by tradition and rely on a savory base of sauteed onions, garlic, and ginger known as 'tadka'. Similarly, some regional curries, like the famously hot Thai Jungle Curry, get their flavor from aromatic spices rather than creamy coconut milk.

Authentic Curries That Naturally Don't Contain Milk

Beyond the familiar coconut milk-based dishes, a world of delicious curries awaits those seeking a dairy-free experience. These authentic recipes use plant-based ingredients to build complex layers of flavor.

Indian Legume and Lentil Curries (Dals)

In many parts of India, a staple meal consists of dal, a lentil-based curry. These are often prepared with a water or vegetable broth base, and any creaminess comes from the lentils themselves breaking down during cooking.

Chana Masala: A robust and savory curry of chickpeas simmered in a spiced onion and tomato gravy.
Dal Tadka: Split lentils (toor or moong) cooked until soft and then seasoned with a tempering (tadka) of oil, cumin, garlic, and chilies.
Vaal Chana nu Shaak: A Gujarati wedding curry made with dried black chickpeas and field beans, flavored with tamarind and jaggery instead of dairy.
Katachi Amti: A Maharashtrian curry made from the spiced water left over from cooking chana dal, which is thickened and flavored with tamarind and jaggery.

Thai Jungle Curry (Kaeng Pa)

If you're a fan of fiery flavors, Thai Jungle Curry is an excellent dairy-free option. It is a traditional water-based curry that is notoriously spicier than its creamy counterparts. The broth is fragrant with ingredients like lemongrass, galangal, and kaffir lime leaves, and is often packed with a variety of vegetables and lean meat.

Ethiopian Curries (Wats)

Ethiopian cuisine features many naturally vegan curries, or 'wats.' These are typically thick, flavorful stews simmered with berbere, a spicy, aromatic Ethiopian chili spice blend.

Shiro Wat: A rich, savory stew made from chickpea flour, simmered with berbere spice and aromatics.
Kik Alicha: A mild, savory yellow split pea stew, seasoned with turmeric and other spices rather than dairy.

Other Regional Curries

Assamese Tomato Curry with Lentil Dumplings: A specialty from Northeast India, this curry is tomato-based and thickened with lentil dumplings.
South Indian style curries: Many Southern Indian curries use a blend of tamarind, tomatoes, and spices for their base, bypassing the need for dairy or coconut milk.

Achieving Creaminess Without Dairy

For those recipes that traditionally use milk or cream, or for those who simply prefer a creamy texture, several plant-based substitutes work beautifully without compromising flavor.

Techniques for Creamy, Dairy-Free Curry

Cashew Cream: Raw, soaked cashews blended with water create a rich, silky, and neutral-tasting cream that can be added to any curry base.
Silken Tofu: Blending silken tofu is an excellent way to achieve a creamy consistency, adding protein with a minimal effect on the flavor profile.
Pureed Vegetables: Thickening agents can be as simple as adding pureed, starchy vegetables. A portion of boiled potato can be mashed and stirred into a curry base to thicken it, a method sometimes used in vegan curries. Similarly, the pureed chickpeas in Sindhi Kadhi serve this purpose.
Ground Almonds or Nut Butter: For a nutty, hearty flavor and a thick sauce, ground almonds or almond butter can be added towards the end of cooking.
Flour or Starch: A simple slurry of chickpea flour (besan) mixed with water can be added to thicken a sauce. This is a common technique in dishes like Sindhi Kadhi.

Comparison Table: Dairy-Free Curry Options


Curry Type	Primary Base	Key Features	Texture	Flavor Profile
Chana Masala	Tomatoes & Onion	Uses chickpeas; a hearty North Indian favorite	Medium-thick, rustic	Savory, mildly spiced
Thai Jungle Curry	Water & Spices	No coconut milk; includes various vegetables	Thin, broth-like	Very spicy, aromatic
Dal Tadka	Lentils	Simple to prepare; a protein-rich daily staple	Creamy, stew-like	Earthy, comforting
Ethiopian Shiro Wat	Chickpea Flour	Thickened with besan; a classic vegan stew	Thick, paste-like	Spicy, earthy, berbere spice

Conclusion

For anyone on a dairy-free diet, the world of curry is far from off-limits. From naturally plant-based staples like Indian dals to intentionally dairy-free dishes like Thai Jungle Curry, there is a wealth of flavor to explore. By understanding the different flavor bases, you can confidently navigate menus and recipes, or experiment with natural thickening agents to create creamy curries without any milk. Whether it's a zesty tomato-based sauce, a warming lentil stew, or a fiery broth, delicious and satisfying milk-free curries are accessible to all. A great resource for further exploration into plant-based cooking can be found at Forks Over Knives.

Frequently Asked Questions

No, not all Indian curries are dairy-free. Dishes like paneer curries, malai kofta, and some kormas use milk, cream, or yogurt. However, many dals and curries with a tomato-and-onion base are naturally dairy-free.

Good vegan substitutes for coconut milk include cashew cream (made from blended raw cashews), silken tofu blended with water, or a mix of almond milk with coconut extract for flavor.

You can thicken a curry sauce using several dairy-free methods, such as adding pureed, starchy vegetables like potatoes, stirring in cashew cream, or whisking in a slurry of chickpea flour (besan).

Thai Jungle Curry (Kaeng Pa) is a variety of Thai curry that is famously spicy and contains no coconut milk. It gets its rich, pungent flavor from aromatic spices, herbs, and broth.

Yes, many traditional Ethiopian curries, or 'wats,' are naturally vegan and dairy-free. They are often thickened with chickpea flour or simmered with a spicy berbere spice blend.

Simple dal preparations like Dal Tadka or chickpea-based curries like Chana Masala are excellent for beginners. They are naturally dairy-free and feature straightforward preparation methods.

Yes, unsweetened almond milk can be used to add a creamy consistency. For a richer texture, you can also blend raw cashews with almond milk to create a thick cashew-almond cream.