Soy-Free Curry Buns

Discover the delightful world of homemade *Soy-Free Curry Buns*, a savory twist on a classic Asian-inspired favorite! These fluffy, golden buns are filled with a rich, aromatic curry made from tender potatoes, sweet carrots, and vibrant green peas, simmered in a luscious coconut milk and chicken broth base. With no soy in sight, this recipe caters to those looking for allergy-friendly comfort food without compromising on bold, satisfying flavors. Perfectly spiced with curry powder and wrapped in a pillowy, made-from-scratch dough, these buns are baked to perfection, boasting a glossy crust thanks to an egg wash. Ideal as a snack, appetizer, or light meal, *Soy-Free Curry Buns* are a crowd-pleasing fusion of texture and flavor, perfect for impressing guests or enjoying on a cozy night in.

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 400 grams All-purpose flour
• 2.25 teaspoons Active dry yeast
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 240 milliliters Warm water
• 60 grams Unsalted butter, melted
• 200 grams Potatoes, peeled and diced
• 100 grams Carrots, diced
• 80 grams Green peas
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1.5 tablespoons Curry powder
• 120 milliliters Coconut milk
• 120 milliliters Chicken broth
• 0.25 teaspoon Black pepper
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

In a large bowl, mix the flour, sugar, and salt. Dissolve the yeast in the warm water and let it sit for 5 minutes until it becomes frothy.

Step 2

Add the yeast mixture and melted butter to the flour mixture. Knead the dough until it is smooth and elastic, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place until it doubles in size, approximately 1 hour.

Step 3

For the filling, heat olive oil in a large pan over medium heat. Add the onion and garlic, sauté until the onion is soft and translucent.

Step 4

Add the diced potatoes and carrots to the pan and cook for 5-7 minutes until they begin to soften.

Step 5

Stir in the curry powder, then add the coconut milk and chicken broth. Mix well and let it simmer until the vegetables are cooked through and the liquid has reduced, about 10 minutes.

Step 6

Add the green peas and black pepper. Cook for another 2 minutes. Remove the filling from the heat and let it cool to room temperature.

Step 7

Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

Step 8

Punch down the dough and divide it into 12 equal pieces. Flatten each piece of dough and place a spoonful of the filling in the center.

Step 9

Gather the edges of the dough over the filling and pinch to seal. Shape into a bun and place it seam side down on the prepared baking tray.

Step 10

Repeat with the remaining dough and filling. Cover the buns with a damp cloth and let them rise for another 20 minutes.

Step 11

Brush the tops of the buns with the beaten egg to create a golden crust.

Step 12

Bake the buns in the preheated oven for 20-25 minutes or until golden brown.

Step 13

Allow the buns to cool slightly before serving.

Nutrition Facts

Serving size	(1570.5g)

Amount per serving	% Daily Value*
Calories	2685.4

Total Fat 86.7g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 317.0mg	0%
Sodium 5891.4mg	0%
Total Carbohydrate 412.9g	0%
Dietary Fiber 24.5g	0%
Total Sugars 49.9g
Protein 62.1g	0%

Vitamin D 41IU	0%
Calcium 232.3mg	0%
Iron 29.8mg	0%
Potassium 2399.0mg	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: 29.1%

Protein: 9.3%

Carbs: 61.6%