How To Fix Salty Curry

by Gina Elizabeth
Salty Curry - Curry

If your curry is too salty, you’re not alone.

With 5 quick & easy tricks, you can reduce the sodium levels in your curry.

#UltimateCurry

What do I do if my curry is too salty?

How to Fix Salty Curry

If your curry is too salty you can save it by adding common starches and ingredients that you have on hand.

1. Add Bulk

Add half the amount of curry you used (without adding salt).

If the curry is very salty, double the original amount of curry.

If you don’t have more ground beef, stir in a little yogurt, low-sodium cheese, tomato paste, potato flakes, or even cooked pasta until well mixed.

[RELATED: Spicy Foods List – The Hottest Dishes, Peppers, Snacks, & Hot Sauce]

2. Add A Starch

Cornstarch or Instant Corn Flour

For each pound of curry, mix a tablespoon (5 grams) of cornflour or cornstarch into 1 tablespoon (15 mL) of water.

Stir them together to make a paste, then add the paste to the curry.

Stir the curry until the paste is fully mixed. Cook for 2 minutes over medium heat to allow the cornstarch to mix into the curry.

If the curry is very salty, add more paste.

Important! Do not add dry cornstarch or cornflour directly to the pot as this will cause clumping.

Tip: Use a thick-bottomed or heavy gauge pot to avoid scorching your curry.

Quinoa

  • The red type blends into the curry
  • Add a 1/4 cup an hour before curry is done
  • Quinoa soaks up excess liquid and makes curry more hearty

Important! Quinoa is a “high risk” gluten-free grain for people with celiac disease. It is often grown and harvested with wheat, barley and rye.

Powdered Arrow Root

To make curry less salty without changing the flavor, I use powdered arrowroot instead of flour.

In a bowl, put a tablespoon of arrowroot powder with a small amount of cold water. Mix well then slowly add a few tablespoons of the excess liquid from your curry.

When thoroughly blended, add the mix to your curry and allow to cook through.

Kuzu Root Starch

Also known as Japanese Arrow Root, it comes in rock-like granules.

  • Mix 1 tablespoon of kuzu root starch with 1 tablespoon of water, then add to simmering curry until thickened.
  • No change in flavor or texture

Quick Oats

  • Quick oats work by absorbing the liquid in the curry, thickening the sauce (add conservatively)
  • Cook for at least a few minutes for quick oats
  • Cook 30 minutes for regular oats (they take longer to cook)

3. Add Some Veggies

Or throw in some greens like raw broccoli, finely chopped kale, or spinach.

Cooked cauliflower rice, carrots, peas, and other veggies work great too.

Avocado slices (garnish), mushrooms and tomatoes, although not technically vegetables, will also do the trick.

Adding an acidic ingredient — like tomato — will further absorb quite a bit of the salty flavor.

Veggies will neutralize the saltiness. This is also a great hack for adding more nutritious vegetables to your meals.

Raw Broccoli

Raw broccoli soaks up a lot of liquid as it cooks. Just use chopped broccoli instead of beans.

  • Use raw broccoli (not frozen) and only the florets.
  • Chop the broccoli very finely.
  • The broccoli cooks down — after about an hour — and shrinks to the point you can hardly see it anymore.

Don’t knock it ’til you’ve tried it! The broccoli takes on the flavor of the sauce and tastes great.

Mushrooms

You can also add fresh mushrooms to your curry. Do not use canned or frozen mushrooms.

  • Stir fry finely chopped mushrooms before adding to the curry
  • Or add them directly to the curry and hour before it is done

Tomato paste

Most of the time, tomato paste is used as a basic ingredient in making curry sauce.

Mix the tomato paste just before serving, in the final half hour of your cooking.

Add the tomato paste, a little at a time, stirring and checking the thickness to ensure that you achieve your desired thickness level.

Tomato paste works wonders in thickening pastes, stews, and soups.

Tomato paste

Most of the time, tomato paste is used as a basic ingredient in making curry sauce.

Mix the tomato paste just before serving, in the final half hour of your cooking.

Add the tomato paste, a little at a time, stirring and checking the thickness to ensure that you achieve your desired thickness level.

Tomato paste works wonders in thickening pastes, stews, and soups.

4. Serve With Unsalted Starches

  • Unsalted Crackers. Crumble a crackers and stir them into your individual serving of curry. Start with 3 or 4 crackers, adding more to bring the curry to your desired thickness.
  • Cornbread. Add crumbled cornbread or corn muffin to your curry serving and mix well. The cornbread thickens the curry by absorbing some of the liquid.
  • Unsalted Tortilla Chips. Try crushed corn chips. Add a layer of crushed corn chips into your bowl before ladling the curry in. Stir to combine.

5. Add Sour Cream or Low-Sodium Cheese

Dairy can counteract over salted food. Sour cream or a low-sodium cheese like fresh paneer or gopi cheese. Mozzarella, Swiss, goat, and ricotta are great fixes.

Sooo good!

Did you know?

The word curry comes from the Indian Tamil word “Kari”meaning a sauce or soup to be eaten with rice. 

Curry Q&A

Which cheeses have the most salt?

  • Halloumi (approx 330 mg sodium/serving)
  • Imported blue cheese (approx 325 mg sodium/serving)
  • Feta (approx 323 mg sodium/serving)
  • Processed cheeses (like string cheese) (approx 200-300 mg/serving)
  • Edam (approx 276 mg sodium/serving)

Can I make another dish out of salty curry?

Here are some ideas for how to turn salty curry into a masterpiece:

  • Add pasta and veggies and turn it into a casserole or pasta dish.
  • Make it a Tex-Mex fusion dish by adding canned flour tortilla, black beans, tomato, sour cream, onions, and cilantro.
  • Make a 7-layer burrito

What is the best pasta to use for curry?

  • Elbow macaroni
  • Small shells
  • Curly spirals (fusilli and rotini)
  • Penne
  • Ziti

How do you thin curry that’s too thick?

  1. Add about 1/4 cup of broth or tomato juice for each 1 cup of curry. A little at a time.
  2. Stir the curry to evenly distribute the new liquid.
  3. Cover the pot with a lid to avoid evaporation.
  4. Reseason if desired.
  5. Keep adding liquid a quarter cup at a time until it reaches the right consistency.

How do you fix salty curry gluten free?

How to Thicken Curry with Gluten-Free Starches, Just Add:

  1. Cooking collagen powder
  2. Arrow root powder or kuzu root starch (Japanese arrow root)
  3. Any corn based thickener like cornstarch, masa harina, tortilla chips, polenta…
  4. Finely chopped raw broccoli or raw mushrooms
  5. Gluten-free dry noodles while curry is cooking
  6. Precooked onion, corn, okra, drained tomatoes
  7. Low-sodium cheese like mozzarella or goat cheese
  8. Tomato paste

How can I thicken my curry?

There are many ways to thicken curry. The easiest way to thicken curry is to simmer it at a lower heat for longer. A slurry, roux, cheese, beans, or starchy vegetables can also be added to thicken curry faster.

How to I thicken my keto curry?

  • Reduction: Simmer (without a lid) until liquid reduces
  • Cooking collagen powder
  • Remove some of the veggies. Mash or blend them, then add back to the curry. The starches in veggies will help thicken the curry.
  • Arrow root powder
  • Finely chopped raw broccoli or raw mushrooms
  • Chia seeds
  • Add precooked cauliflower to make the curry chunkier
  • Grated parmesan or cheddar cheese
  • Xanthan gum (sparingly)

Share This Article

If you found this post on How To Fix Salty Curry helpful, please share it!

:: saves for later ::