Vegan Curry Bread

Experience the perfect fusion of comfort and flavor with this Vegan Curry Bread recipe—soft, fluffy rolls filled with a fragrant, spice-infused vegetable curry. Featuring a pillowy dough made with coconut milk for a hint of natural richness, these savory rolls are generously stuffed with a vibrant mix of potatoes, carrots, peas, and aromatic spices like cumin, curry powder, and turmeric. Each bite delivers the warm, savory notes of a classic curry paired with buttery, golden-baked bread. Ideal as a hearty snack, a unique side dish, or the star of your next potluck, these plant-based rolls come together with simple ingredients and just a bit of patience for an undeniably satisfying result. Perfect for vegans and curry lovers alike, this recipe will be your new go-to for a flavorful twist on bread baking.

Nutriscore Rating: 63/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 7 grams Instant yeast
• 250 milliliters Coconut milk
• 50 milliliters Olive oil
• 10 grams Salt
• 20 grams Sugar
• 1 large Potato
• 1 medium Carrot
• 100 grams Frozen peas
• 1 medium Onion
• 2 cloves Garlic cloves
• 1 teaspoon Ginger
• 2 tablespoons Curry powder
• 0.5 teaspoon Turmeric
• 1 teaspoon Cumin seeds
• 30 milliliters Coconut oil
• 125 milliliters Water

Directions

Step 1

In a large mixing bowl, combine the flour, yeast, salt, and sugar. Whisk these dry ingredients together.

Step 2

Add the olive oil and coconut milk to the dry ingredients. Mix until a dough starts to form.

Step 3

Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

Step 4

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

Step 5

While the dough is rising, prepare the curry filling. Peel and dice the potato and carrot into small cubes.

Step 6

Chop the onion finely and mince the garlic and ginger.

Step 7

In a large frying pan, heat coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.

Step 8

Add the onion, garlic, and ginger to the pan. Sauté for 2 minutes until the onion becomes translucent.

Step 9

Stir in the curry powder and turmeric, cooking for an additional 1 minute until fragrant.

Step 10

Add the diced potato, carrot, and peas to the pan. Pour in 125 ml of water, cover, and let simmer for 15 minutes or until the vegetables are tender. Stir occasionally.

Step 11

Remove the curry from heat and let it cool completely.

Step 12

Once the dough has risen, punch it down to release air. Roll it out onto a floured surface into a large rectangle, approximately 1 cm thick.

Step 13

Spread the cooled curry mixture evenly onto the dough, leaving a 1 cm border around the edges.

Step 14

Carefully roll the dough from one long side to the other, sealing the edges to form a log shape.

Step 15

Cut the log into 8 equal pieces and place them on a baking tray lined with parchment paper.

Step 16

Cover the tray and let the rolls rise for another 30 minutes until puffed.

Step 17

Preheat the oven to 180°C (350°F).

Step 18

Bake the curry bread rolls for 25-30 minutes or until golden brown.

Step 19

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1629.8g)

Amount per serving	% Daily Value*
Calories	3264.5

Total Fat 95.5g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 8.8g
Cholesterol 9mg	0%
Sodium 8618.7mg	0%
Total Carbohydrate 527.3g	0%
Dietary Fiber 29.7g	0%
Total Sugars 58.4g
Protein 69.3g	0%

Vitamin D 0IU	0%
Calcium 227.2mg	0%
Iron 38.3mg	0%
Potassium 2707.4mg	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: 26.5%

Protein: 8.5%

Carbs: 65.0%