Vegan Curry Puff
Get ready to enjoy a symphony of bold flavors and flaky, golden perfection with these Vegan Curry Puffs! This plant-based twist on the classic pastry features a spiced filling made with tender potatoes, carrots, and peas simmered in rich coconut milk and infused with fragrant curry powder, cumin, and coriander seeds. Encased in buttery vegan puff pastry, these crispy delights are ideal for parties, appetizers, or snacking on the go. Easy to make with simple ingredients, they bake up in just 25 minutes, delivering irresistible texture and flavor. Whether you're looking for a vibrant vegan recipe or a new way to enjoy savory pies, these curry puffs are sure to impress! Perfect for keywords like "vegan puff pastry recipe" and "plant-based appetizers," this dish is a must-try for food lovers everywhere.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 inch piece, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 medium, peeled and diced potatoes
- 1 medium, peeled and diced carrot
- 1 cup frozen peas
- 0.5 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets vegan puff pastry sheets
- 1 tablespoon flour
- 2 tablespoons water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic, grated ginger, curry powder, cumin seeds, and coriander seeds. Sauté for another 2 minutes until fragrant.
Add the diced potatoes and carrots to the skillet. Stir well to coat with the spices.
Pour in the coconut milk and add the frozen peas. Season with salt and pepper. Cover and cook for 10-15 minutes, until the vegetables are tender and the mixture has thickened. Stir occasionally.
Remove the filling from the heat and allow it to cool slightly.
On a lightly floured surface, unfold the puff pastry sheets and cut each sheet into 4 squares.
Place 2 tablespoons of the cooled filling onto one half of each pastry square, leaving an edge for sealing.
In a small bowl, mix the flour with 2 tablespoons of water to create a paste.
Brush the edges of each pastry square with the flour and water paste, fold it over to form a triangle, and press the edges with a fork to seal.
Place the puffs on the prepared baking sheet and prick the tops with a fork to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Allow the vegan curry puffs to cool slightly on the baking sheet before serving.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 29.7 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2337 mg | 50% | |
*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.
