Vegan Curry Bread
Discover the ultimate comfort food fusion with Vegan Curry Bread—soft, golden rolls filled with a fragrant, hearty vegetable curry! This plant-based twist on a beloved classic combines perfectly fluffy bread with a rich filling made from potatoes, carrots, peas, and a medley of aromatic spices like curry powder, turmeric, and cumin. With the creamy addition of coconut milk and a touch of ginger, this recipe is bursting with vibrant flavors and textures. Perfect as a snack, appetizer, or side dish, these savory curry-filled rolls are not only delicious but also easy to make with straightforward steps. Whether for meal prepping, potlucks, or simply indulging at home, this vegan treat is sure to impress! Keywords: vegan curry bread, plant-based recipes, savory bread, curry-filled rolls, easy vegan snack, comfort food fusion.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 250 milliliters Coconut milk
- 50 milliliters Olive oil
- 10 grams Salt
- 20 grams Sugar
- 1 large Potato
- 1 medium Carrot
- 100 grams Frozen peas
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Curry powder
- 0.5 teaspoon Turmeric
- 1 teaspoon Cumin seeds
- 30 milliliters Coconut oil
- 125 milliliters Water
Instructions
In a large mixing bowl, combine the flour, yeast, salt, and sugar. Whisk these dry ingredients together.
Add the olive oil and coconut milk to the dry ingredients. Mix until a dough starts to form.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour or until doubled in size.
While the dough is rising, prepare the curry filling. Peel and dice the potato and carrot into small cubes.
Chop the onion finely and mince the garlic and ginger.
In a large frying pan, heat coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
Add the onion, garlic, and ginger to the pan. Sauté for 2 minutes until the onion becomes translucent.
Stir in the curry powder and turmeric, cooking for an additional 1 minute until fragrant.
Add the diced potato, carrot, and peas to the pan. Pour in 125 ml of water, cover, and let simmer for 15 minutes or until the vegetables are tender. Stir occasionally.
Remove the curry from heat and let it cool completely.
Once the dough has risen, punch it down to release air. Roll it out onto a floured surface into a large rectangle, approximately 1 cm thick.
Spread the cooled curry mixture evenly onto the dough, leaving a 1 cm border around the edges.
Carefully roll the dough from one long side to the other, sealing the edges to form a log shape.
Cut the log into 8 equal pieces and place them on a baking tray lined with parchment paper.
Cover the tray and let the rolls rise for another 30 minutes until puffed.
Preheat the oven to 180°C (350°F).
Bake the curry bread rolls for 25-30 minutes or until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 8619 mg | 375% | |
| Total Carbohydrate | 527.3 g | 192% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 58.4 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 2707 mg | 58% | |
*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.
