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How to fix a watery curry or stew

Simmer it with the lid off to reduce and thicken the sauce. If you need it thicker quickly, stir in a little cornflour mixed with cold water and let it bubble for a few minutes.

How you can tell

  • The sauce is thin and runny
  • It doesn't cling to the meat or vegetables
  • It tastes diluted or weak

Why it happens

A curry or stew turns watery when there's too much liquid for the amount of food, or when it hasn't simmered long enough to reduce. Vegetables such as courgettes, mushrooms, spinach and tomatoes release a lot of water as they cook. Cooking with the lid on traps steam, so less liquid evaporates. Reducing the sauce concentrates both the flavour and the natural thickeners from the ingredients.

How to fix it

Option 1Reduce it

  1. Take the lid off and simmer, stirring now and then
  2. Stop when the sauce has thickened, then taste and adjust the seasoning

Option 2Thicken it

  1. Mix a spoonful of cornflour with a splash of cold water and stir it into the simmering sauce
  2. Or mash some of the potatoes, lentils or beans in the pan against the side to thicken the sauce
  3. For a curry, stir in some ground almonds, coconut cream or creamed coconut

Next time

  • Add liquid gradually and stop when the food is just covered
  • Fry watery vegetables separately, or add them later in the cooking
  • Leave the lid off or ajar near the end so the sauce can reduce

Terms on this page

General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.