Indian Curry Chickpea Bao Buns
Historical background: Bao buns are one of the most popular dishes in Chinese gastronomy, now being reinvented worldwide with the flavors of various nations. The combination of Indian curry and chickpeas is a perfect vegetarian fusion, born from the meeting of Eastern and South Asian cuisine. Emotional introduction: As the scent of curry fills the kitchen, it transports you for a moment to the colorful bustle of India's spice markets. Technical advice: Briefly roasting the curry powder is essential for the spices to release their full aromas. Do not overcook the chickpeas so they don't break down during stirring. This recipe is an ideal choice if you are looking for a special vegetarian dish that is both creamy, spicy, and nutritious – whether it's for a weekend dinner or an exciting street food-style presentation.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Steam the bao buns over boiling water for 6–8 minutes. Use a bamboo steamer or a colander with a lid over a pot. Be careful not to over-steam them, as the dough can easily become soggy.
2
Finely chop the onion and garlic, dice the carrot and potato into small cubes. Sauté the vegetables in olive oil for 5-6 minutes, until slightly softened.
3
Add the curry powder and stir-fry for 1 minute to release the aromas. Then, pour in the coconut milk and mix thoroughly.
4
Add the cooked chickpeas and salt, then cook over medium heat for 10 minutes, until the sauce has slightly thickened. If it gets too thick, add a little water.
5
Open up the steamed bao buns and spoon in the warm curry chickpea filling. Be careful not to overfill them, or they will split open.
6
Serve immediately while the buns are soft and the filling is warm. Drizzle with a little olive oil before serving for an extra rich flavor.
