how does one make curry without milk or its just a japanese thing ?
(I'm not an expert, I just like cooking, so here's what I think.)
For the recipe, towards the end you end up putting plain yogurt (whether it was low fat or not, didn't matter), so in the end you still put some kind of dairy product in, which helps with the last of creaminess(?), along with the spiced flour helping with the consistency as it helps thicken the sauce.
Also, (I'm not Japanese) a lot of curry recipes don't always use milk per say, but some other dairy product or non-dairy product.
Thai curry usually doesn't use milk, but rather coconut milk to get that velvety soup like texture. Indian curry often don't use milk but rather yogurt, cream, or a little water for theirs.
A lot of Japanese curry does use milk, however it can be substituted with adding honey or plain yogurt or other non-dairy substitutes (i.e. coconut milk)
Of course, take what I say with a grain of salt.
I don't make curry a lot, so I could be wrong
This was the first time I made the LeBlanc curry, and I might change somethings the next time I make it.
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Hope this (at all) helped, and sorry for the rambling
I'm making the LeBlanc Special curry. Wish me luck.