Low Sodium Curry Puff
Indulge in the warm, flaky delight of these *Low Sodium Curry Puffs*, a healthier twist on the classic savory pastry. Perfectly spiced with turmeric, cumin, and coriander, the filling features tender potatoes, carrots, and green peas enveloped in creamy coconut milk for a rich yet balanced flavor profile. This recipe is ideal for those seeking a low-sodium snack option without compromising on taste, thanks to the fresh aromatic blend of garlic, ginger, and lemon juice. Wrapped in golden puff pastry and baked to perfection, these curry puffs are easy to make and perfect for sharing. Whether served as an appetizer, snack, or light meal, these wholesome, flavorful puffs are sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 medium Potatoes, peeled and diced
- 1 medium Carrot, diced
- 0.5 cup Frozen peas
- 0.5 cup Coconut milk, unsweetened
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon juice
- 2 tablespoons Coriander leaves, chopped
- 2 sheets Puff pastry sheets
- 1 unit Egg, beaten (optional for glazing)
Instructions
Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until it's translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet, cooking until fragrant, around 1 minute.
Stir in the turmeric, cumin, and coriander, and cook for another 30 seconds to let the spices release their aroma.
Add the diced potatoes and carrots, stirring to coat them in the spice mixture.
Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the potatoes and carrots are tender.
Add the peas and black pepper, mixing well. Let the filling cook uncovered until most of the liquid has evaporated, about 5 minutes.
Remove the skillet from heat and stir in the lemon juice and chopped coriander leaves. Set aside to cool slightly.
Preheat the oven to 400°F (200°C).
Roll out the puff pastry sheets and cut them into squares approximately 5 inches (12 cm) on each side.
Place a generous tablespoon of curry filling in the center of each pastry square.
Fold one corner of the square to the opposite corner, forming a triangle. Press the edges together to seal, using a fork to crimp the edges if necessary.
Place the prepared curry puffs onto a baking sheet lined with parchment paper. If desired, brush each with a little beaten egg to achieve a golden finish.
Bake in the preheated oven for 20 minutes, or until the pastry is puffed and golden brown.
Allow the curry puffs to cool slightly before serving.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 16.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 227 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2648 mg | 56% | |
*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.
