Vegan Karipap (Malaysian Curry Puff)

Delight your taste buds with these irresistible Vegan Karipap, a plant-based twist on the traditional Malaysian curry puff! These golden, flaky pastries are filled with a hearty combination of tender potatoes, sweet carrots, and savory green peas, all simmered in a fragrant blend of curry and turmeric spices enriched with creamy coconut milk. The homemade coconut oil pastry is wonderfully crisp and subtly buttery, making each bite a perfect balance of texture and flavor. Ideal as a savory snack, appetizer, or party treat, these oven-baked vegan curry puffs are not only packed with bold, authentic Malaysian flavors but are also dairy-free, egg-free, and entirely vegan. With simple ingredients and step-by-step instructions, crafting this delicious Asian street food favorite at home has never been easier!

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 12

Ingredients

• 250 grams all-purpose flour
• 50 grams coconut oil
• 120 milliliters cold water
• 1 teaspoon salt
• 2 medium potatoes
• 1 medium carrot
• 100 grams frozen green peas
• 1 medium onion
• 2 cloves garlic
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 100 milliliters coconut milk
• 2 tablespoons vegetable oil

Directions

Step 1

To prepare the dough, combine the all-purpose flour and salt in a bowl. Add the coconut oil and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.

Step 2

Gradually add cold water to the flour mixture, stirring with a fork, until the dough starts to come together. Knead for a few minutes until the dough becomes smooth. Wrap in cling film and refrigerate for at least 30 minutes.

Step 3

Meanwhile, prepare the filling by peeling and dicing the potatoes and carrot into small cubes.

Step 4

Chop the onion and garlic finely.

Step 5

Heat vegetable oil in a pan over medium heat. Add the sliced onion and cook until soft and translucent, about 3 minutes.

Step 6

Add garlic, curry powder, and turmeric powder to the pan, stirring until fragrant, about 1 minute.

Step 7

Add the diced potatoes, carrot, and green peas to the pan. Stir to coat the vegetables with spices.

Step 8

Pour in the coconut milk and season with salt. Cover and cook until the potatoes and carrot are tender and the mixture is thick and creamy, about 10 minutes. Set aside to cool.

Step 9

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

Step 10

Remove the dough from the refrigerator and divide it into 12 equal pieces. Roll each piece into a ball.

Step 11

On a floured surface, roll out each dough ball into a circle about 4 inches in diameter.

Step 12

Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. For a decorative edge, crimp the edges with a fork or twist them.

Step 13

Place the sealed puffs on the prepared baking sheet.

Step 14

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crispy.

Step 15

Allow the karipap to cool slightly before serving. Enjoy your delicious Malaysian vegan curry puffs!

Nutrition Facts

Serving size	(1282.6g)

Amount per serving	% Daily Value*
Calories	2175.8

Total Fat 79.7g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 17.7g
Cholesterol 0mg	0%
Sodium 4511.5mg	0%
Total Carbohydrate 323.0g	0%
Dietary Fiber 25.9g	0%
Total Sugars 27.3g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 198.2mg	0%
Iron 23.7mg	0%
Potassium 3234.2mg	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: 32.8%

Protein: 8.1%

Carbs: 59.1%