Vegan Curry Buns
Satisfy your cravings with these flavorful Vegan Curry Buns—soft, pillowy dough filled with a fragrant, spiced vegetable curry. This plant-based twist on a classic savory bun features an aromatic filling made with potatoes, carrots, peas, and a creamy coconut milk base, perfectly seasoned with curry powder, garlic, and fresh cilantro. The yeast-based dough is fluffy and golden-brown, creating the ideal vessel for the savory filling. With an irresistible blend of textures and spices, these homemade buns are perfect as a snack, appetizer, or meal. Easy to make and completely dairy-free, they’re a must-try for anyone seeking comfort food with a global twist!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 10 grams Instant yeast
- 20 grams Granulated sugar
- 5 grams Salt
- 240 milliliters Unsweetened almond milk
- 30 milliliters Olive oil
- 200 grams Potato
- 100 grams Carrot
- 50 grams Frozen peas
- 1 medium Onion, finely chopped
- 2 units Garlic cloves, minced
- 15 grams Curry powder
- 100 milliliters Coconut milk
- 5 grams Salt (for filling)
- 1 gram Black pepper
- 10 grams Chopped cilantro
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Warm the almond milk in a small saucepan until lukewarm. Add the warm almond milk and olive oil to the dry ingredients and mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough back into the bowl, cover with a clean towel, and let it rise for approximately 1 hour or until doubled in size.
While the dough is rising, prepare the curry filling. Dice the potato and carrot into small cubes.
In a saucepan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the curry powder and sauté for another minute to release the flavors, then add the diced potato and carrot. Mix well to coat the vegetables with the spices.
Pour in the coconut milk and add the frozen peas, salt, and black pepper. Cover and let the vegetables simmer for about 15 minutes or until tender.
Stir in the chopped cilantro and adjust seasoning if needed. Allow the filling to cool while the dough continues to rise.
Once the dough has doubled, punch it down and divide it into 8 equal portions.
Roll each portion into a ball, flatten it with your hand to create a disk, and place a spoonful of the curry filling in the center.
Bring the edges of the dough up around the filling and pinch to seal, ensuring the filling is completely encased.
Place filled buns on a lined baking sheet seam side down. Cover with a towel and let rise for another 30 minutes.
Preheat the oven to 180°C (356°F).
Once risen, bake the buns in the preheated oven for 20 minutes until golden brown.
Allow the buns to cool slightly before serving.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7811 mg | 340% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 42.2 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 631 mg | 49% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2099 mg | 45% | |
*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.
