Vegan Japanese Curry Bread (Kare Pan)

Crispy on the outside, fluffy on the inside, and bursting with rich, savory flavor, Vegan Japanese Curry Bread (Kare Pan) is an irresistible twist on a classic Japanese snack! These golden, deep-fried delights feature a soft, homemade bread dough filled with a hearty vegan curry made from potatoes, carrots, peas, and aromatic spices simmered in coconut milk and vegetable stock. Coated in crunchy panko breadcrumbs, each bite offers a tantalizing contrast of textures. Perfect as a snack, appetizer, or indulgent lunch, these plant-based kare pan are sure to impress vegans and non-vegans alike. Discover how to master this satisfying treat with step-by-step instructions, and enjoy the ultimate fusion of comfort food and bold Japanese flavors!

Nutriscore Rating: 53/100

Prep Time:90 mins

Cook Time:45 mins

Total Time:135 mins

Servings: 8

Ingredients

• 400 grams Bread flour
• 7 grams Instant yeast
• 30 grams Sugar
• 8 grams Salt
• 240 ml Warm water
• 50 grams Olive oil
• 100 grams Panko breadcrumbs
• 1000 ml Oil for frying
• 200 grams Potatoes, peeled and diced
• 100 grams Carrot, diced
• 50 grams Frozen peas
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Curry powder
• 2 tablespoons Soy sauce
• 100 ml Coconut milk
• 200 ml Vegetable stock
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

In a large mixing bowl, combine bread flour, instant yeast, sugar, and salt.

Step 2

Add warm water and olive oil to the dry ingredients, mixing until a dough forms.

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 an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5

While the dough is rising, prepare the curry filling by heating a bit of oil in a pan over medium heat.

Step 6

Add the diced potatoes, carrots, and onion to the pan. Sauté until the vegetables begin to soften, about 5-7 minutes.

Step 7

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

Step 8

Add the soy sauce, coconut milk, and vegetable stock, bringing the mixture to a simmer.

Step 9

Cook for 15 minutes or until the vegetables are tender.

Step 10

In a small bowl, dissolve the cornstarch in water and add it to the curry mixture, stirring until the sauce thickens.

Step 11

Remove the filling from heat and stir in frozen peas. Let it cool to room temperature.

Step 12

Once the dough has risen, punch it down and divide it into 8 equal pieces.

Step 13

Roll each piece into a circle about 10cm in diameter.

Step 14

Place about 2 tablespoons of curry filling in the center of each dough circle. Fold the dough over and pinch the edges to seal.

Step 15

Lightly wet the surface of each bread piece and coat with panko breadcrumbs.

Step 16

Heat oil in a deep fryer or saucepan to 180°C (350°F).

Step 17

Fry the curry bread in batches for about 3-4 minutes on each side or until golden brown.

Step 18

Remove from oil and drain on paper towels.

Step 19

Serve warm and enjoy your delicious Vegan Japanese Curry Bread!

Nutrition Facts

Serving size	(2680.7g)

Amount per serving	% Daily Value*
Calories	11455.8

Total Fat 1063.0g	0%
Saturated Fat 152.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 7602.1mg	0%
Total Carbohydrate 509.3g	0%
Dietary Fiber 29.1g	0%
Total Sugars 62.0g
Protein 79.6g	0%

Vitamin D 0IU	0%
Calcium 252.9mg	0%
Iron 30.8mg	0%
Potassium 2492.3mg	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: 80.2%

Protein: 2.7%

Carbs: 17.1%