Easy Vegan Curry Puff Snack
Ingredients
- 2 packs puff pastry
- 2 medium-large potatoes
- 3/4 cup frozen mixed carrots and peas
- 1 medium onion
- 4 cloves garlic
- 2 shallots
- knob of ginger
- 1.5 tablespoons red chili paste
- 1/2 tablespoon cumin seed
- 3 tablespoons coriander powder
- 3 tablespoons curry powder
- 1 teaspoon turmeric powder
- veggie stock or water
- oil
- salt to taste
- melted vegan butter
- pandan leaves (optional)
Preparation
In a heated non-stick pan, sauté onion until soft.
Continue to cook with garlic, shallots and ginger until fragrant.
Season with spices.
Add in sambal, then potatoes and stir.
Place a knotted pandan leaf, season with salt (about 1 teaspoon).
Add enough water to cover potatoes, cover and boil, then simmer until fork-tender.
Stir in frozen carrots and peas, remove pandan leaves and let cool. Taste test.
Cut each puff pastry sheet into 6 pieces and roll into squares.
Place 1-2 tablespoons of potato mixture on each and pleat to seal into a triangle.
Brush each puff with melted vegan butter.
Bake at 425F for 20-25 minutes until golden brown. Note that cooking time and oven temperature may vary by brand.
