Japanese · Lunch
Fried Curry Bread (Low-Calorie)
Baked-not-fried curry bread features a soft yeasted bun wrapped around a thick vegetable curry filling of potato, carrot and onion, then coated in panko and oven-crisped with a light oil spray. Golden, crunchy outside, warmly spiced inside, this lighter version echoes Japanese konbini-style curry pan without the deep-fry oil load.
$3
30 minsPrep
25 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
391Calories
11.2gProtein
8.3gFat
69.8gCarbs
9.8gSugar
5.9gFiber
630mgSodium
49mgChol
1.5gSat Fat
580mgPotassium
72mgCalcium
3.4mgIron
0.3mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Peel and dice the potato and carrot into small 1/4-inch cubes and finely dice the onion.
2
Simmer
Combine the potato, carrot, onion and vegetable stock in a small saucepan over medium heat 10 minutes until vegetables are fork-tender.
3
Bloom
Stir the curry powder, soy sauce and sugar into the saucepan and cook over medium-low heat 1 minute until fragrant.
4
Knead
Mix the bread flour, yeast, sugar and salt in a bowl, add the warm milk and olive oil, knead 8 minutes until smooth and elastic.
5
Proof
Cover the dough in a bowl and leave in a warm spot 60 minutes until roughly doubled in size.
6
Build
Punch down the dough, roll into a ball, flatten into a 6-inch disc, and spoon the cooled curry filling into the center.
7
Wrap
Gather the dough edges up and over the filling, pinch firmly to seal, and brush the seam with beaten egg.
8
Dredge
Brush the sealed bun all over with beaten egg, then roll it in panko-breadcrumbs on a plate until fully coated.
9
Rest
Set the coated bun seam-side down on a tray and rest, uncovered, 15 minutes.
10
Bake
Place the bun on a parchment-lined tray, spray lightly all over with olive oil, and bake at 425°F for 20 minutes until deep golden brown.
11
Plate
Transfer the curry bread to a plate and let it stand 3 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g potato
- 2.2 oz60g carrot
- 2.8 oz80g onion
- 4 tsp4 tsp curry powder
- 2/3 cup160ml vegetable stock
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp cornstarch mixed with 1 tsp water
- 6.4 oz180g bread-flour
- 1 tsp1 tsp yeast-dried
- 1 tsp1 tsp sugar-white
- pinch of salt
- 4 tbsp60ml reduced-fat milk
- 2 tsp2 tsp olive-oil
- 1/2 cup30g panko-breadcrumbs
- 2 tsp2 tsp olive-oil, for spraying
- 2 tsp2 tsp egg, beaten, for sealing the dough
