Soy-Free Curry Bread
Delight in the warm, savory goodness of Soy-Free Curry Bread, a flavorful twist on a classic comfort food that’s perfect for those with soy allergies or looking for a wholesome homemade treat. This recipe combines a soft, buttery bread dough with a rich, fragrant curry filling made from hearty potatoes, carrots, green peas, and aromatic spices such as cumin, curry powder, and turmeric. Encased in golden breadcrumbs for an irresistible crunch, these curry-filled buns are baked to perfection, offering a satisfying balance of textures and flavors. Ideal as a snack, appetizer, or lunch on the go, this soy-free recipe eliminates soy-based ingredients while still delivering the authentic taste of curry bread. Prepare and bake these savory delights in just 90 minutes, and enjoy a soy-free twist on a bakery favorite that’s sure to impress! Perfect keywords: curry bread, soy-free recipe, homemade bread, savory snack, curry filling.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 7 g Instant yeast
- 15 g Sugar
- 5 g Salt
- 150 ml Warm water
- 30 g Unsalted butter
- 200 g Potatoes, peeled and diced
- 50 g Carrot, diced
- 50 g Frozen green peas
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Curry powder
- 0.5 tsp Turmeric powder
- 1 tsp Cumin seeds
- 100 ml Coconut milk
- 2 tbsp Olive oil
- 100 g Breadcrumbs
- 1 large Beaten egg for egg wash
Instructions
1. In a bowl, mix 100ml warm water with instant yeast and sugar. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine flour, salt, and the yeast mixture. Gradually add the remaining warm water while mixing until a dough forms.
3. Add melted butter to the dough, knead for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. While the dough is rising, prepare the filling: Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
6. Stir in chopped onions, garlic, and ginger, sautéing until the onions are translucent.
7. Add potatoes and carrots, cooking for about 5 minutes until slightly tender.
8. Stir in curry powder, turmeric, salt, and coconut milk. Let the mixture simmer for 10 minutes or until the vegetables are cooked and the mixture is thick. Stir in the frozen peas and cook for another 2 minutes. Let it cool.
9. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
10. Punch down the risen dough and divide it into 8 equal portions.
11. Roll each portion into a ball and flatten into a disc. Place a spoonful of curry filling in the center, gather the edges, and seal. Shape into a smooth ball again.
12. Brush each filled dough ball with beaten egg, then roll in breadcrumbs to coat completely.
13. Place the coated dough balls on the prepared baking sheet. Let them rest for 15 minutes.
14. Bake in the preheated oven for 20 minutes or until golden brown. Let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 7806 mg | 339% | |
| Total Carbohydrate | 358.3 g | 130% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 41.6 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 248 mg | 19% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 1883 mg | 40% | |
*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.
