Soy-Free Curry Bread

Experience the comforting fusion of warm, spiced flavors in our Soy-Free Curry Bread, a creative twist on a classic street food favorite. This recipe combines the soft, pillowy texture of homemade bread with a rich and aromatic curry filling made from hearty potatoes, sweet carrots, and vibrant green peas cooked in a creamy coconut milk base. Enhanced with fragrant spices like cumin, turmeric, and curry powder, this curry bread offers a perfectly balanced burst of flavor in every bite. Topped with a golden breadcrumb coating, these savory treats bake to crispy-on-the-outside, soft-on-the-inside perfection. Perfect for a snack, lunchbox treat, or party platter, this soy-free recipe caters to dietary preferences without compromising on taste. Enjoy them warm from the oven for a satisfying, wholesome indulgence!

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 250 g All-purpose flour
• 7 g Instant yeast
• 15 g Sugar
• 5 g Salt
• 150 ml Warm water
• 30 g Unsalted butter
• 200 g Potatoes, peeled and diced
• 50 g Carrot, diced
• 50 g Frozen green peas
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Curry powder
• 0.5 tsp Turmeric powder
• 1 tsp Cumin seeds
• 100 ml Coconut milk
• 2 tbsp Olive oil
• 100 g Breadcrumbs
• 1 large Beaten egg for egg wash

Directions

Step 1

1. In a bowl, mix 100ml warm water with instant yeast and sugar. Let it sit for 5 minutes until foamy.

Step 2

2. In a large mixing bowl, combine flour, salt, and the yeast mixture. Gradually add the remaining warm water while mixing until a dough forms.

Step 3

3. Add melted butter to the dough, knead for about 10 minutes until smooth and elastic.

Step 4

4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Step 5

5. While the dough is rising, prepare the filling: Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.

Step 6

6. Stir in chopped onions, garlic, and ginger, sautéing until the onions are translucent.

Step 7

7. Add potatoes and carrots, cooking for about 5 minutes until slightly tender.

Step 8

8. Stir in curry powder, turmeric, salt, and coconut milk. Let the mixture simmer for 10 minutes or until the vegetables are cooked and the mixture is thick. Stir in the frozen peas and cook for another 2 minutes. Let it cool.

Step 9

9. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 10

10. Punch down the risen dough and divide it into 8 equal portions.

Step 11

11. Roll each portion into a ball and flatten into a disc. Place a spoonful of curry filling in the center, gather the edges, and seal. Shape into a smooth ball again.

Step 12

12. Brush each filled dough ball with beaten egg, then roll in breadcrumbs to coat completely.

Step 13

13. Place the coated dough balls on the prepared baking sheet. Let them rest for 15 minutes.

Step 14

14. Bake in the preheated oven for 20 minutes or until golden brown. Let cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(1177.0g)

Amount per serving	% Daily Value*
Calories	2239.0

Total Fat 68.4g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 251.4mg	0%
Sodium 7806.3mg	0%
Total Carbohydrate 358.3g	0%
Dietary Fiber 21.9g	0%
Total Sugars 41.6g
Protein 57.5g	0%

Vitamin D 40IU	0%
Calcium 248.0mg	0%
Iron 31.3mg	0%
Potassium 1883.2mg	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: 27.0%

Protein: 10.1%

Carbs: 62.9%