Vegetarian Curry Buns
Bursting with rich, aromatic flavors, these vegetarian curry buns are a delightful fusion of soft, golden bread and a hearty spiced filling. Perfectly seasoned with curry powder, turmeric, and a touch of creamy coconut milk, the filling features a medley of tender carrots, potatoes, and green peas, all wrapped in an airy homemade dough. Whether you're looking for a crowd-pleasing snack, a portable lunch, or a unique appetizer, these buns deliver the perfect balance of convenience and flavor. With easy-to-follow steps for beginners and a bake time of just 20 minutes, this recipe is a must-try for anyone seeking a taste of savory comfort with an international twist. Serve warm and enjoy your new favorite way to reinvent curry night!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Carrots, diced
- 1 medium Potato, peeled and diced
- 1 cup Green peas, frozen or fresh
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 0.5 cup Coconut milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 1 Beaten egg for wash
Instructions
To prepare the dough, combine warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix and knead for about 8-10 minutes until a smooth dough forms.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
For the filling, melt the butter in a large skillet over medium heat. Add the onions and sauté until translucent.
Stir in the garlic, ginger, carrots, and potatoes. Cook for 5-7 minutes, until the vegetables start to soften.
Add the curry powder and turmeric to the skillet, stirring well to coat the vegetables.
Pour in the coconut milk and add the peas, salt, and pepper. Let the mixture simmer for another 10 minutes until the vegetables are fully cooked and the mixture thickens slightly.
Stir in the chopped cilantro, then remove the filling from heat and let it cool slightly.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 12 equal parts. Shape each piece into a ball.
Flatten each dough ball into a disc. Place about 2 tablespoons of the curry filling in the center of each disc.
Pinch the edges of the dough together to fully enclose the filling and place the bun seam-side down on the prepared baking sheet.
Brush each bun with the beaten egg to give a shiny glaze.
Bake for 18-20 minutes, or until the buns are golden brown.
Allow the buns to cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 200 mg | 4% | |
*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.
