Vegetarian Curry Buns

Delight your taste buds with these irresistibly soft and fluffy Vegetarian Curry Buns, a perfect fusion of golden bread dough and spicy, aromatic filling. Made from scratch, the dough is kneaded to perfection and filled with a hearty medley of tender carrots, potatoes, and peas simmered in a rich coconut milk base, seasoned with bold curry and turmeric powders. These hand-held savory treats boast a golden egg-washed crust, making them as visually stunning as they are delicious. Ideal for lunchboxes, picnics, or an indulgent snack, these curry buns are surprisingly easy to make and packed with flavor in every bite. Embrace homemade comfort with this vegetarian twist on a classic street food favorite!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 1 cup Warm water
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 medium Carrots, diced
• 1 medium Potato, peeled and diced
• 1 cup Green peas, frozen or fresh
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 0.5 cup Coconut milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Cilantro, chopped
• 1 Beaten egg for wash

Directions

Step 1

To prepare the dough, combine warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until frothy.

Step 2

In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix and knead for about 8-10 minutes until a smooth dough forms.

Step 3

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

Step 4

For the filling, melt the butter in a large skillet over medium heat. Add the onions and sauté until translucent.

Step 5

Stir in the garlic, ginger, carrots, and potatoes. Cook for 5-7 minutes, until the vegetables start to soften.

Step 6

Add the curry powder and turmeric to the skillet, stirring well to coat the vegetables.

Step 7

Pour in the coconut milk and add the peas, salt, and pepper. Let the mixture simmer for another 10 minutes until the vegetables are fully cooked and the mixture thickens slightly.

Step 8

Stir in the chopped cilantro, then remove the filling from heat and let it cool slightly.

Step 9

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 10

Punch down the risen dough and divide it into 12 equal parts. Shape each piece into a ball.

Step 11

Flatten each dough ball into a disc. Place about 2 tablespoons of the curry filling in the center of each disc.

Step 12

Pinch the edges of the dough together to fully enclose the filling and place the bun seam-side down on the prepared baking sheet.

Step 13

Brush each bun with the beaten egg to give a shiny glaze.

Step 14

Bake for 18-20 minutes, or until the buns are golden brown.

Step 15

Allow the buns to cool on a wire rack for a few minutes before serving.

Nutrition Facts

Serving size	(1567.5g)

Amount per serving	% Daily Value*
Calories	2412.6

Total Fat 63.1g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 247mg	0%
Sodium 7854.6mg	0%
Total Carbohydrate 404.3g	0%
Dietary Fiber 30.3g	0%
Total Sugars 56.0g
Protein 61.8g	0%

Vitamin D 40IU	0%
Calcium 272.2mg	0%
Iron 34.0mg	0%
Potassium 2776.0mg	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: 23.3%

Protein: 10.2%

Carbs: 66.5%