Vegetarian Curry Puff

Global • veg

200

kcal

Protein

28g

Carbs

Fat

Log This Food

Track with App

Log this food instantly with our mobile app

Get App

How to Make Vegetarian Curry Puff (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Vegetarian Curry Puff, known locally as 'karipap sayur', is a beloved Malaysian snack that beautifully captures the flavours of the nation’s multicultural heritage. These golden, flaky pastries are filled with a fragrant medley of spiced potatoes, peas, carrots, and sometimes tofu, making them a satisfying vegetarian choice. Traditionally enjoyed as a teatime treat or light breakfast, curry puffs are a staple at local pasar malam (night markets), festive gatherings, and family celebrations throughout Malaysia. What sets Malaysian Vegetarian Curry Puff apart is its aromatic filling, infused with local spices like kunyit (turmeric), jintan (cumin), and daun kari (curry leaves), creating a harmonious balance of savoury, mildly spicy, and subtly sweet notes. The pastry, made with minimal fat and occasionally enriched with santan (coconut milk), achieves that signature crispiness without being overly oily. Whether you’re seeking a light snack, a party appetiser, or a nostalgic taste of Malaysian street food, this healthy curry puff recipe is a delightful and guilt-free option. Its blend of nutritious vegetables and aromatic spices makes it a crowd-pleaser for all ages and dietary needs.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 2 medium curry puffs per serving)

1 cup All-purpose flour (tepung gandum)
1/4 cup Water (-)
2 tbsp Vegetable oil (minyak sayur)
1/4 tsp Salt (garam)
1 medium (diced small) Potatoes (kentang)
1/2 medium (diced small) Carrot (lobak merah)
1/3 cup Green peas (kacang peas)
50g, diced small Firm tofu (tauhu keras) - optional
1 tbsp Curry powder (serbuk kari)
1/2 small, finely chopped Onion (bawang besar)
2 cloves, minced Garlic (bawang putih)
1/4 tsp Kunyit (turmeric powder) (-)
6 leaves Daun kari (curry leaves) (-)
1/8 tsp Black pepper (lada hitam) - optional

Instructions

1
Prepare the pastry by combining all-purpose flour, salt, and vegetable oil in a bowl. Gradually add water, kneading until a smooth, soft dough forms. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough ensures a flakier pastry.
2
For the filling, heat 1 tbsp vegetable oil in a pan. Sauté onions, garlic, and daun kari until fragrant.
3 minutes
Daun kari adds authentic Malaysian aroma—don’t skip it!
3
Add diced potatoes and carrots. Stir in curry powder, kunyit, salt, and black pepper. Cook for 3 minutes, coating the vegetables with spices.
3 minutes
Use low heat to avoid burning the spices.
4
Pour in 2-3 tbsp water, cover, and simmer until potatoes are just tender. Add green peas and diced tofu, cook another 2 minutes. Set aside to cool.
5 minutes
Cooling the filling prevents soggy pastry.

Why This Dish is Healthy

Choosing this healthy Vegetarian Curry Puff means enjoying a classic Malaysian snack without excess calories or saturated fat. The recipe relies on wholesome, minimally processed ingredients and avoids deep-frying, making it suitable for weight management and heart health. Packed with fiber and plant-based nutrients, this version supports digestive health and delivers sustained energy—perfect for those seeking nutritious Malaysian cuisine.

This Vegetarian Curry Puff is packed with nutritious vegetables, offering a balance of complex carbohydrates, dietary fiber, and plant-based protein (especially if tofu is included). The potatoes, carrots, and peas provide vitamins A, C, and B6, along with minerals like potassium and iron. Baking instead of deep frying keeps the fat content lower, making this snack heart-friendly. The use of spices like turmeric adds anti-inflammatory benefits, while the absence of meat and use of minimal oil make it light and suitable for most diets.

Pro Tips

💡Tip 1: For extra flaky pastry, handle the dough gently and avoid over-kneading.
💡Tip 2: Use pandan-infused water in the dough for a subtle fragrance.
💡Tip 3: For batch prep, freeze unbaked puffs and bake fresh when needed.

Storage & Serving

Store cooled curry puffs in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in an oven or air fryer for crispiness.

Best served: Breakfast or Lunch