RECIPE STORY

Vegan Thai Curry Puffs

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Made with green curry paste, mung beans, and pak choi, these pastry snacks burst with Thai flavours.

We baked them in the oven instead of deep-frying them to keep the fats in check.

Health

Time

1h

Cost

Nutrients

328 kcal

Carbs 42 grams

Sugars 3 grams

Total Fats 14 grams

Saturates 5 grams

Fibers 4 grams

Proteins 7 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten

Servings

12

Step 1

Soak the mung beans for 3 hours and then add them to a pot with water. Bring to a boil and simmer for 15 minutes.

Ingredients List

Thai Green Curry

Fresh Ginger Root10g
Fresh Green Chillies4
Lemongrass Stalks1
Shallot1
Fresh Coriander2tbsp
Garlic Clove1
Zested Lime1
Rapeseed Oil1tbsp
Water30mL

Filling

Raw Mung Beans100g
Pak Choi (Chinese Cabbage)100g
Sweet Potatoes250g
Beansprouts100g

Others

Dairy-Free Puff Pastry Sheets2
Step 2

Meanwhile, add all the green curry ingredients to a food processor and blitz into a smooth paste.

Ingredients List

Thai Green Curry

Fresh Ginger Root10g
Fresh Green Chillies4
Lemongrass Stalks1
Shallot1
Fresh Coriander2tbsp
Garlic Clove1
Zested Lime1
Rapeseed Oil1tbsp
Water30mL

Filling

Raw Mung Beans100g
Pak Choi (Chinese Cabbage)100g
Sweet Potatoes250g
Beansprouts100g

Others

Dairy-Free Puff Pastry Sheets2
Step 3

In a skillet, add the green curry, drained beans, diced sweet potatoes, shredded cabbage, and beansprouts. Stir-fry the vegetables for 15 minutes.

Ingredients List

Thai Green Curry

Fresh Ginger Root10g
Fresh Green Chillies4
Lemongrass Stalks1
Shallot1
Fresh Coriander2tbsp
Garlic Clove1
Zested Lime1
Rapeseed Oil1tbsp
Water30mL

Filling

Raw Mung Beans100g
Pak Choi (Chinese Cabbage)100g
Sweet Potatoes250g
Beansprouts100g

Others

Dairy-Free Puff Pastry Sheets2
Step 4

Cut out 10 cm (4 inches) pastry discs and portion the curry filling among them. Then, fold the dough into a half-moon shape and seal the edges pressing with your fingertips.

Ingredients List

Thai Green Curry

Fresh Ginger Root10g
Fresh Green Chillies4
Lemongrass Stalks1
Shallot1
Fresh Coriander2tbsp
Garlic Clove1
Zested Lime1
Rapeseed Oil1tbsp
Water30mL

Filling

Raw Mung Beans100g
Pak Choi (Chinese Cabbage)100g
Sweet Potatoes250g
Beansprouts100g

Others

Dairy-Free Puff Pastry Sheets2
Step 5

Bake the puffs at 200°C (390°F) for 20 minutes and leave them to cool down on a wire rack before serving.

Ingredients List

Thai Green Curry

Fresh Ginger Root10g
Fresh Green Chillies4
Lemongrass Stalks1
Shallot1
Fresh Coriander2tbsp
Garlic Clove1
Zested Lime1
Rapeseed Oil1tbsp
Water30mL

Filling

Raw Mung Beans100g
Pak Choi (Chinese Cabbage)100g
Sweet Potatoes250g
Beansprouts100g

Others

Dairy-Free Puff Pastry Sheets2

MEAL PLAN

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