Vegan Curry Puffs (Karipap)

March 21, 2024August 11, 2016 by Daphne Goh

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This Vegan Curry Puffs or often called karipap by the Malays. In fact, they made these stuffed pastry into semi-circular shape. Moreover, we can fill them with a wide varieties of fillings. Likewise, it is one of the most popular snack in South East Asia, namely Malaysia, Singapore, Indonesia, Thailand and India. The most common filling is a combination of chicken and potatoes cooked in curry sauce.

Other variations of curry puffs range from minced meat, sardines and onions. To tofu, hard-boiled eggs and vegetables like mix of sweet potatoes or potatoes, carrots and onions. Alternatively, even sweet filling like yam (taro) and custard. More modern variations are black pepper chicken and tuna and onions fillings. Moreover, with homemade curry puffs, you can add your own favourite ingredients for the fillings. You have the option to custom make your curry puffs according to your own taste bud and preferences.

You may also like my other Malaysian curry recipes:

Malaysian Chicken Curry (Kari Ayam);
Grilled Curry Chicken Thighs; and
Malaysian Lamb Curry.

Vegan Curry Puffs (Karipap) | Gluten Free Asian Recipes | Healthy gf Asian (1)

Gluten Free Vegan Curry Puffs (Karipap)

For my gluten free and vegan curry puffs, I am using gluten free all-purpose baking flour for the pastry dough. The dough is more bean based and turns out really well for these vegan curry puffs. In addition, they are crunchy and almost like the real gluten version of the curry puffs. Moreover, my fillings ingredients are sweet potatoes, chickpeas and baby peas. I cooked the fillings in a chilli paste flavoured with curry powder, curry leaves and coconut cream. This vegan curry puffs recipe is also dairy free, soy free, egg free, corn free and nut free. As well as low carb and allergy friendly.

Vegan Curry Puffs (Karipap) | Gluten Free Asian Recipes | Healthy gf Asian (2)

Curry Puffs (Karipap) Facts

Indeed the Malay people from the Malays Peninsula invented curry puffs. Likewise, they closely resemble the Portuguese Empanada. Furthermore, In Malaysia, every person of all ages enjoy curry puffs as a snack. Although, they usually eat them for breakfast, as afternoon snacks or as entrée. Nonetheless, curry puffs are also perfect as finger food for parties and guaranteed to be a crowd pleaser. In addition, curry puffs are widely available at Malay or Indian street food stalls, cafes and marketplaces. Whereas they sell the vegetarian and vegan curry puffs version at Indian food stalls.

About Chickpeas

Chickpeas, also known as garbanzo beans, are a pulse that originated from the Middle East . In addition, farmers cultivated this legume as far back as 7,500 years ago. Making Chickpeas the earliest grown legume in the world. The most common type of chickpeas are beige in colour, the most commonly consumed. But other colours like black, brown, red and green are also available.

Likewise, chickpeas arescrumptious with a nutty taste, buttery and yet starchy. They are perfect in this gluten Free vegan curry puffs (karipap) recipe. Moreover, we can cook them in many different ways as they are highly adaptable legumes. In addition, they are an important ingredients for many Middle Eastern and Indian cuisines like falafels, hummus and curries.

Vegan Curry Puffs (Karipap) | Gluten Free Asian Recipes | Healthy gf Asian (4)

Nutritional Values and Health Benefits of Chickpeas

Chickpeas are not only high in dietary fiber and protein, they are an important source of protein for vegetarians. They are also an excellent source of manganese, folate (vitamin B9), copper, phosphorus, iron magnesium, zinc and potassium. In addition, they are a good source of vitamin B1 (thiamine), Vitamin B6, vitamin K and vitamin B2 (riboflavin). As well as selenium and calcium.

The overall health benefits of chickpeas may include:

Prevent constipation and support a healthy digestive system;
Diminish risks of diabetes;
Support healthy bones and teeth;
Lower blood pressure;
Decrease risks of cardiovascular diseases;
Promote healthy skin and hair; and
Reduce risks of cancer.

Curry Puff or often called karipap by the Malays, is a type of deep fried semi-circular shaped stuffed pastry with a wide varieties of fillings. It is one of the most popular snack in South East Asia, namely Malaysia, Singapore, Indonesia, Thailand and India.

5 from 7 votes

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Course: Appetizer, Breakfast, Entree, Snack

Cuisine: Malaysian

Diet: Gluten Free, Low Calorie, Low Fat, Vegan

Keyword: Allergy Friendly, Corn Free, Dairy Free, Egg Free, Gluten Free, Karipap, Low Carb, Nut Free, Pastry, Soy Free, Vegan

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 40 curry puffs

Calories: 97.75kcal

Author: Daphne Goh

Ingredients

Metric – US Customary

Rice bran oil for deep frying
gluten free flour for dusting

For the dough:

623 g gluten free all-purpose baking flour
57 g potato starch
2½ teaspoons xanthan gum
½ teaspoon salt
500 ml boiled water
1 teaspoon vanilla extract

For the Filling:

2 tablespoons rice bran oil
550 g red sweet potatoes (orange flesh), cut into 1cm cubes
400 g canned chickpeas drained
180 g frozen baby peas
2 tablespoons gluten free curry powder
3 tablespoons gluten free coconut cream
10 curry leaves
1½ teaspoon salt

For the Chilli Paste:

3 fresh long red chillies deseeded and cut into 1 inch lengthwise
2 fresh small red chillies deseeded (optional)
2 tablespoons extra virgin olive oil
1 small brown onion
3 cloves garlic

Instructions

For the dough:

Bring 500ml of water to a boil.
In a large bowl, combine and whisk together the gluten free all-purpose flour, potato starch, xanthan gum and salt. Make a well in the middle of the flour mixture.
Pour 450ml of just boiled water into the well in the bowl, stir and combine the flour.
Then add in the rest of the 50ml boiled water gradually as you use your hands to knead the dough until you have a smooth dough and is not sticky.
Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop for 1 hour.

For the filling:

Place all the ingredients for the chilli paste into a food processor, blend until you get a smooth paste.
Heat up a non-stick frying pan with 3 tablespoons of rice bran oil, stir fry the chilli paste prepared in step 6, the curry powder and curry leaves for 3 minutes on low heat or until aromatic.
Then add in all the sweet potatoes and stir fry for 10 to 15 minutes or until sweet potatoes are soft. Stirring frequently.
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Follow by adding in all the chickpeas and baby peas, coconut cream and salt, stir and combine all the ingredients for another 2 minutes on low heat. Discard curry leaves and set aside in a large bowl to cool.

For the pastry:

Dust the work surface and rolling pin with some gluten free flour.
Remove 1 bag of dough from the refrigerator, divide the dough into 4 smaller portions.
Work with 1 portion at a time, roll into ropes of 1½ inch thickness.
Cut each rope into 1½ inch pieces and roll them into balls.
Flatten each ball into a disc or patty. Use the rolling pin to roll each ball into a circle.
Continue to roll out each dough, turning it as you roll, to form a thin 4 inch round pastry.
Spoon some filling onto the middle of each pastry. With lightly dust fingers, carefully press and seal the edges together. Press until the edges are thin out.
Using your fingers, fold over the edge, then twist and fold to form rope edge.
Place on a tray until ready to deep fry.

For cooking the curry puffs:

Heat up a wok half filled with rice bran oil. Deep fry each filled pastry for around 3 to 4 minutes or until golden brown on medium to low heat. Turning the pastry a few times to brown evenly during frying. Drain on kitchen paper towels.
Repeat until all the curry puffs pastries are cooked. Deep fry the pastries in 4 to 5 batches.