Dairy-Free Curry Buns
Perfect for both snacks and meals, these Dairy-Free Curry Buns are a delightful fusion of soft, pillowy bread and a fragrant, vegetable-packed curry filling. Made entirely without dairy, these buns feature a tender dough enriched with water and vegetable oil, while the filling boasts a rich blend of carrots, potatoes, peas, and aromatic spices simmered in creamy coconut milk. Ideal for those with dietary restrictions or seeking plant-based options, this recipe is easy to make with simple ingredients and delivers bold flavors in every bite. Whether served warm as a fresh out-of-the-oven treat or at room temperature, these curry buns are a portable, flavor-filled option for busy days or gatherings. Keywords: dairy-free curry buns, vegan bun recipe, homemade bread recipes, coconut milk curry filling, vegetarian snack ideas.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 300 milliliters Water
- 3 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, finely diced
- 1 medium Potato, peeled and diced
- 100 grams Frozen peas
- 2 tablespoons Curry powder
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
Instructions
In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the water and vegetable oil, mixing to form a soft dough. Knead the dough for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Meanwhile, prepare the filling. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger, cooking for an additional 2 minutes until fragrant. Stir in the carrot and potato, cooking for another 5-7 minutes until they begin to soften.
Add the peas and curry powder, stirring to coat the vegetables in the spices. Pour in the coconut milk, bringing the mixture to a simmer. Season with salt and cook until the vegetables are tender and the mixture is thickened, about 10 minutes.
Remove the skillet from heat and stir in the chopped cilantro. Allow the filling to cool to room temperature.
After the dough has risen, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball, flatten it slightly, and spoon a generous tablespoon of the cooled filling into the center.
Gather the edges of the dough to encase the filling, pinching to seal. Place the buns seam-side down on the prepared baking sheet.
Cover the buns with a damp cloth and let them rise for another 15 minutes.
Bake the buns in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
Allow the buns to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8911 mg | 387% | |
| Total Carbohydrate | 495.7 g | 180% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 54.5 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 2261 mg | 48% | |
*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.
