Simmer uncovered to reduce excess liquid
Mash some of the cooked vegetables into the sauce
Stir in a slurry of cornstarch and water
Add a small amount of flour mixed with water
Mix in coconut milk or cream
Blend in ground nuts or nut paste
Add pureed lentils or beans
Use tomato paste to concentrate the sauce
Stir in yogurt or sour cream off the heat
Add a roux made from fat and flour
Use mashed potatoes or potato flakes
Sprinkle in chickpea flour and cook briefly
Add grated coconut and let it cook down
Blend a portion of the curry and return it to the pot