Soy-Free Curry Puff
Indulge in the irresistible flavors of our Soy-Free Curry Puff, a delightful vegetarian twist on a beloved snack that’s perfect for gatherings or afternoon treats. Featuring a flaky, buttery homemade pastry and a vibrant filling of spiced vegetables—potatoes, carrots, green peas, and aromatic onion, garlic, and ginger—this recipe delivers bold curry flavors without relying on soy products. Enhanced with a medley of spices including cumin, turmeric, and coriander, and enriched with creamy coconut milk, these golden puffs are baked to perfection, offering a healthier alternative to traditional fried versions. Easy to make and great for meal prepping, these curry puffs are soy-free, packed with wholesome ingredients, and brimming with mouthwatering flavor in every bite. Serve them warm and watch them disappear in moments!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter, chilled and cubed
- 60 milliliters cold water
- 1 teaspoon salt
- 1 medium potato, peeled and diced
- 1 medium carrot, peeled and diced
- 50 grams green peas
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons curry powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 60 milliliters coconut milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine 250 grams of all-purpose flour and 1 teaspoon of salt. Add 125 grams of chilled, cubed unsalted butter.
Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add 60 milliliters of cold water to the mixture, stirring until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, heat 2 tablespoons of vegetable oil in a pan over medium heat. Add 1 teaspoon of cumin seeds, and allow them to sizzle for a few seconds.
Add 1 finely chopped small onion, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Sauté until the onion is soft and translucent.
Stir in 1 medium diced potato and 1 medium diced carrot. Cook for about 5 minutes, stirring occasionally.
Add 50 grams of green peas, 2 tablespoons of curry powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Mix well to coat the vegetables with the spices.
Pour in 60 milliliters of coconut milk and let it simmer until the vegetables are tender, about 10 minutes.
Season the mixture with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Allow it to cool completely.
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to a thickness of about 3mm. Cut out circles using a 10cm round cutter.
Place a tablespoon of the cooled vegetable filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and crimp the edges to seal.
Arrange the puffs on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown.
Serve warm and enjoy your soy-free curry puffs!
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 7725 mg | 336% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 15.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1786 mg | 38% | |
*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.
