Dairy-Free Curry Puff

Indulge in the savory, golden-brown perfection of these Dairy-Free Curry Puffs—an irresistible handheld snack that's bursting with flavor and completely free of dairy. Featuring a flaky, homemade coconut oil pastry and a spiced vegetable filling of tender potatoes, carrots, peas, and aromatic garlic, cumin, and turmeric, these plant-based puffs are a testament to how simple ingredients can create something truly extraordinary. Perfect for vegans and those looking for dairy-free options, this recipe combines easy techniques with bold flavors. Serve them warm, garnished with fresh cilantro, for a delightful appetizer, party treat, or on-the-go snack that’s sure to impress.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 250 grams all-purpose flour
• 100 grams coconut oil
• 80 ml cold water
• 1 teaspoon salt
• 1 large potato
• 1 medium carrot
• 75 grams frozen peas
• 1 small onion
• 2 units garlic clove
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon chili powder
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro

Directions

Step 1

1. To make the pastry, mix the all-purpose flour and salt in a large bowl. Add 100 grams of solid coconut oil and mix with your fingers until the mixture resembles coarse breadcrumbs.

Step 2

2. Gradually add cold water, a little at a time, mixing until a firm dough forms. Wrap in plastic wrap and chill in the fridge for at least 20 minutes.

Step 3

3. In the meantime, prepare the filling: peel the potato and carrot, then dice both into small cubes.

Step 4

4. Finely chop the onion and garlic cloves.

Step 5

5. Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.

Step 6

6. Add the garlic, cumin, turmeric, coriander, and chili powder, stirring for an additional 2 minutes until fragrant.

Step 7

7. Add the diced potato and carrot, stirring well to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.

Step 8

8. Add the peas, soy sauce, and black pepper. Cover and cook for another 8-10 minutes until the vegetables are tender. Remove from heat and allow to cool slightly.

Step 9

9. Preheat your oven to 200°C (390°F).

Step 10

10. On a lightly floured surface, roll out the dough to about 3mm thickness. Using a round cutter or a bowl, cut circles about 12cm in diameter.

Step 11

11. Place a spoonful of the cooled filling in the center of each pastry circle. Fold the pastry in half to enclose the filling and crimp the edges with a fork to seal the puff.

Step 12

12. Place the puffs on a baking sheet lined with parchment paper.

Step 13

13. Bake in the preheated oven for 20-25 minutes, or until the pastry is crisp and golden brown.

Step 14

14. Garnish with fresh cilantro and serve warm.

Nutrition Facts

Serving size	(1048.1g)

Amount per serving	% Daily Value*
Calories	2584.4

Total Fat 142.1g	0%
Saturated Fat 90.2g	0%
Polyunsaturated Fat 22.4g
Cholesterol 9mg	0%
Sodium 3516.1mg	0%
Total Carbohydrate 287.8g	0%
Dietary Fiber 20.9g	0%
Total Sugars 17.2g
Protein 40.4g	0%

Vitamin D 0IU	0%
Calcium 177.9mg	0%
Iron 18.3mg	0%
Potassium 2121.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 6.2%

Carbs: 44.4%