Vegan Curry Puffs (Karipap)

healthygfasian.com

Rocca

Rice bran oil for deep frying

Gluten free flour for dusting

subheading: For the dough:

623g (22oz/1.4Ib) gluten free all-purpose baking flour ( Bob’s Red Mill)

57g (2oz) potato starch

2½ teaspoons xanthan gum

½ teaspoon salt

500ml (2 cups) boiled water

1 teaspoon vanilla extract

subheading: For the Filling:

2 tablespoons rice bran oil

550g (19.4oz/1.2Ib) red sweet potatoes (orange flesh), cut into 1cm cubes

1 canned chickpeas (400g/14.1oz), drained

180g (6.3oz) frozen baby peas

2 tablespoons gluten free curry powder

3 tablespoons gluten free coconut cream

10 curry leaves

1½ teaspoon salt

subheading: For the Chilli Paste:

3 fresh long red chillies, deseeded and cut into 1 inch lengthwise

2 fresh small red chillies, deseeded (optional)

2 tablespoons extra virgin olive oil

1 small brown onion

3 cloves garlic

Directions at healthygfasian.com

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