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Zucchini Curry Bread (Kare Pan)

My Take on the Japanese Curry Bread.  This curry bread's main ingredient is zucchini flavored by mild curry powder.  Bread stuffed with zucchini curry and dredged in panko bread crumbs.  So crunchy and satisfying, kind of reminded me of a savory doughnut.  

Zucchini Curry Bread 

For the Bread

  • 200 g bread flour

  • 2 ½ tablespoons sugar

  • ½ teaspoon salt

  • 2 teaspoons olive oil

  • 120 mL milk (vegan sub: almond or soya milk)

  • 1 teaspoon yeast

For the filling

  • 1 medium onion

  • 3 cloves of garlic

  • Zucchini

  • 1 medium sized potato

  • Carrots

  • 2 teaspoons or more Madras curry  ( or 2 japanese curry cubes)

  • 1 tablespoon better than boullion chicken

  • ¼ cup water

  • Salt and pepper to taste

For dredging

  • 1 egg ( Vegan sub: 2 tablespoons aquafaba)

  • 1 cup Panko bread crumbs

  • Canola oil for deep frying


  1. Prepare the bread dough.  In a large bowl mix together bread flour, sugar, and salt.

  2. Then add olive oil, milk and yeast.  Blend everything together with a fork until dough clumps together.

  3. Knead the dough until flour is completely mixed into the dough.  Coat dough with a bit of oil, place it back into the bowl and cover it with plastic film.   Let your  dough rise for 1 hour in a dark warm place.  If your oven has a “proof” function, use it.

  4. Prepare zucchini filling.  Slice up your zucchini, carrots, and potatoes into small cubes.  

  5. Finely chop onions and garlic.

  6. In a small bowl mix together hot water, better than bullion chicken, and madras curry.  If you have japanese curry cubes you can omit the bullion and madras curry powder.  

  7. Saute onion until soft.  Stir  in carrots, garlic, potatoes, zucchini and water

  8. Cook until vegetables are soft.  

  9. Season with salt and pepper.

  10. Assemble curry bread.  Take out dough from the bowl and cut into 2 equal pieces ( cut it like pizza).   Take one of the halves and cut it into thirds.  Do the same with the other half.  You should end up with 6 dough pieces

  11. Flatten one of the sections with your fingers, pinch the edges together into one single point.

  1. Turn it over and shape into balls.  Place them on a greased plate, cover with 

  2. plastic wrap, and proof for another 15 minutes.

  3. Roll out dough on a clean surface.  

  4. Add  zucchini filling in the centre and pinch together seams (it should resemble pizza pops).

  5. Flip over bread.  Seams side down.  Move bread from side to side to flatten out the seam.

  6. Dredge prepared curry bread.  Dip curry bread into an egg bath  and coat it with panko bread crumbs.

  7. Deep fry ** in a couple inches of oil at 320 degrees Fahrenheit.  Deep fry until golden brown.   ENJOY!!


**Deep fry at specified oil temperature  or medium low heat.


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