Coconut-milk cream curries

Curry felt like a safe bet. Vegetables, spices, chicken or chickpeas, rice. What could go wrong?

The sauce. A lot of curries are built on coconut milk or cream, and both bring a heavy load of saturated fat. The vegetables don't cancel it out. A rich, velvety curry is rich for a reason.

I still eat curry. I just pick the other kind. Tomato-based or yogurt-based sauces carry the spices just as well, and they skip most of that saturated fat. When I order out, I ask which curries are tomato-based and go with one of those.

At home, plain 0% Greek yogurt stirred in off the heat brings back some of the creaminess.

Same spices, same warmth, same rice underneath. Just a different sauce doing the carrying. Honestly, I don't feel like I gave much up.