Vegetarian Yellow Curry Bun

Have you ever tried curry in a bun? I have made this super delicious and good looking curry in collaboration with Asian Inspirations featuring Valcom Yellow Curry Paste. This curry is very easy to make, it`s full of flavour and packed with good for you vegetables.


Prep Time: 15 mins
Cook Time: 20 mins
Yields: 2-4


  • 1 boule bread
  • 4 cups of seasonal vegetables (sweet potatoes, cauliflower and capsicum), cut into bite sized pieces
  • 200 g firm tofu (cut into cubes)
  • 1/4 cup Valcom Yellow Curry Paste
  • 400 ml coconut milk
  • 3 tbsp gluten-free light soy sauce
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 tbsp cooking oil
  • 1 red chilli (for garnish, cut into diagonal slices)
  • fresh Thai sweet basil leaves (for garnish)


  1. Heat up frying pan with 1 tbsp of oil and slightly pan fry the firm tofu cubes on all sides. Set aside.
  2. In a saucepan, begin heating enough water and add in salt. Once water is boiling, toss in sweet potatoes and boil for 3 mins. Then add in cauliflower and boil for 2 mins. Lastly, add in the capsicum and cook for another 2 mins. Drain and keep aside.
  3. Combine melted chocolate and peanuts in a bowl or a jar. Dip each ball into melted chocolate letting excess chocolate to drip off and allowing chocolate to set.
  4. Using the same frying pan, heat the remaining 1 tbsp of oil and fry the Valcom Yellow Curry Paste until bubbling. Add in coconut milk and stir till well until combined. Then add in light soy sauce and brown sugar, stirring until the sugar has fully dissolved. Toss in the tofu then add the blanched vegetables. Stir for 2 mins until all ingredients are completely coated with curry sauce.
  5. Slice off the top of the boule and dig out the white inner section of the bread leaving about an inch surrounding inside. Gently scoop the vegetable curry into the bread bowl. Garnish with cut chillies and Thai sweet basil.

Nutrition Facts

Per serving: 352 KCALS | 23.7G FAT | 13.2G SAT FAT | 31.5G CARBS | 8.7G SUGAR | 5.6G FIBRE | 8G PROTEIN

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