Whole Wheat Curry Puffs

Posted by: EatFree

>> Vegan, Vegetarian

This recipe is inspired by the curry puffs traditionally found on many Southeast Asian restaurant menus.   I’ve made the shell with whole grain flour and lesser amounts of fat (see here for recipe).  You can also replace the potatoes here with cauliflower or add some carrots if you have.  Adjust heat level to liking. The curry powder recipe used can be found here.


  • 2 tablespoons oil
  • 1/2 medium red onion, diced
  • 4 teaspoons of minced garlic
  • 1 serrano chili or to taste, chopped
  • salt and pepper to taste
  •  1.5 tablespoons curry powder
  • 2-3 teaspoons honey or agave
  • 1 large Idaho potato, cubed
  • 1/4 cup green peas
  • 1/4 cup parsley, chopped finely
  • Curry puffs


  1. Heat oil.  Add onion and saute for 3 to 4 minute or until lightly golden.  Add garlic, chili, salt and pepper.  Saute for another 1 minute, stirring constantly.  Add curry powder and stir for 30 seconds on medium low heat.  Add half cup of water and cook on medium low until oil separates from edge of mixture (add more water if mixture gets too dry).
  2. Add honey and potatoes.  Stir,  add one cup of water, bring to a boil, and then simmer covered. Cook until potatoes are tender (add more water if mixture gets too dry.)  Stir in peas and parsley off heat.  Pierce top of curry puffs, fill potatoes into interior, and enjoy!
This entry was posted on Saturday, March 17th, 2012 at 1:36 pm and is filed under Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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