Low Sodium Curry Puff

Discover the flavorful yet heart-friendly twist on a classic snack with these Low Sodium Curry Puffs! Bursting with the vibrant aromas of turmeric, cumin, and coriander, these golden-baked delights are filled with a wholesome mixture of tender potatoes, carrots, peas, and creamy coconut milk. By keeping the sodium levels low and relying on a careful balance of spices and fresh lemon juice, this recipe delivers all the rich, savory taste of traditional curry puffs without the added salt. Encased in flaky puff pastry, these handheld treats are perfect for an appetizer, snack, or party offering. Easy to prepare in under an hour, this recipe is sure to please health-conscious foodies and spice lovers alike.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 2 medium Potatoes, peeled and diced
• 1 medium Carrot, diced
• 0.5 cup Frozen peas
• 0.5 cup Coconut milk, unsweetened
• 0.5 teaspoon Black pepper
• 1 teaspoon Lemon juice
• 2 tablespoons Coriander leaves, chopped
• 2 sheets Puff pastry sheets
• 1 unit Egg, beaten (optional for glazing)

Directions

Step 1

Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until it's translucent, about 3-4 minutes.

Step 2

Add the minced garlic and grated ginger to the skillet, cooking until fragrant, around 1 minute.

Step 3

Stir in the turmeric, cumin, and coriander, and cook for another 30 seconds to let the spices release their aroma.

Step 4

Add the diced potatoes and carrots, stirring to coat them in the spice mixture.

Step 5

Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the potatoes and carrots are tender.

Step 6

Add the peas and black pepper, mixing well. Let the filling cook uncovered until most of the liquid has evaporated, about 5 minutes.

Step 7

Remove the skillet from heat and stir in the lemon juice and chopped coriander leaves. Set aside to cool slightly.

Step 8

Preheat the oven to 400°F (200°C).

Step 9

Roll out the puff pastry sheets and cut them into squares approximately 5 inches (12 cm) on each side.

Step 10

Place a generous tablespoon of curry filling in the center of each pastry square.

Step 11

Fold one corner of the square to the opposite corner, forming a triangle. Press the edges together to seal, using a fork to crimp the edges if necessary.

Step 12

Place the prepared curry puffs onto a baking sheet lined with parchment paper. If desired, brush each with a little beaten egg to achieve a golden finish.

Step 13

Bake in the preheated oven for 20 minutes, or until the pastry is puffed and golden brown.

Step 14

Allow the curry puffs to cool slightly before serving.

Nutrition Facts

Serving size	(991.2g)

Amount per serving	% Daily Value*
Calories	1380.2

Total Fat 73.2g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 185mg	0%
Sodium 584.1mg	0%
Total Carbohydrate 163.2g	0%
Dietary Fiber 17.6g	0%
Total Sugars 16.8g
Protein 26.3g	0%

Vitamin D 40IU	0%
Calcium 226.8mg	0%
Iron 12.1mg	0%
Potassium 2648.3mg	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: 46.5%

Protein: 7.4%

Carbs: 46.1%