Vegan Sweet Potato Curry Bao
Soft steamed bao filled with a fragrant sweet potato and pea curry. A warming, lightly spiced bun that makes a satisfying handheld meal or afternoon snack.
By Farah
· December 2025
Prep 1 hr · Cook 10 min · Rest 1 hr
Makes 10 · 180 kcal per bun
Contains Gluten (wheat) Allergen detail ↓
These sweet potato and peas curry steamed buns are soft, comforting, and full of warm flavour. The filling is lightly spiced, mildly sweet, and balanced with tender potatoes and peas, wrapped in a fluffy steamed dough.
These bao are perfect enjoyed warm as a snack, for breakfast, or alongside tea. They reheat well in the steamer or microwave with a splash of water.
This recipe makes 10 buns.
Let’s cook
Ingredients
Sweet potato and peas curry filling
- 240 g sweet potatoes
- 60 g peas
- 1 red onion
- 4 cloves garlic
- 2 tbsp curry powder
- 1 tbsp sugarI use coconut sugar
- salt to taste
- oil for stir drying
Dough
- 300 g all purpose flourI use 9% protein content
- 2.5 tbsp sugar
- 1 1/4 tsp instant yeast
- 3/4 tsp baking powder
- 150 ml lukewarm water
- 2 tsp neutral oil
- 1/2 tsp vinegaroptional
Sweet potato and peas curry filling
Prepare the vegetables
Peel the sweet potatoes and cut them into small cubes. Dice the red onion and finely chop the garlic.
Sauté the aromatics
Heat a little oil in a pan over medium heat. Add the onion and garlic and sauté until soft and fragrant.
Cook the curry base
Add the curry powder and a small splash of water. Stir well and cook the paste for about 5 minutes, allowing the spices to bloom without burning.
Simmer the potatoes
Add the cubed sweet potatoes to the pan and stir to coat them in the curry base. Add enough water to lightly cover the potatoes. Simmer over medium heat until the potatoes are tender.
Finish the filling
Add the peas, sugar, and salt to taste. Cook for a few more minutes until everything is well combined and the mixture is thick and cohesive.
Remove from heat and allow the filling to cool completely before shaping.
Making the dough
Mix the dry ingredients
Add the all purpose flour, corn starch, sugar, instant yeast, and baking powder to a large bowl. Stir well so everything is evenly combined.
Add the liquids
Pour in the lukewarm water, neutral oil, and vinegar (if using). Mix with a spoon or your hands until a rough dough forms.
Knead until smooth
Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. The dough should feel supple and no longer sticky.
First proof
Place the dough back into the bowl and cover with a damp kitchen towel. Leave to proof at room temperature for about 1 hour, or until doubled in size.
Remove excess air and divide
Once doubled, gently punch down the dough to remove excess air. Divide into 10 equal portions and roll each into a smooth ball.
Shaping and steaming the buns
Fill and shape the bao
Flatten one dough ball into a disc, keeping the centre slightly thicker than the edges. Place a spoonful of curry filling in the centre.
Gather the edges up, pinch to seal, and gently roll to form a smooth bun with the seam underneath.
Line the buns
Place each bun on a small square of parchment paper. This prevents sticking and makes lifting easier.
Second proof
Arrange the buns in the steamer with space between them. Cover and let proof for 20 to 30 minutes until slightly puffy.
Steam
Steam over boiling water for 8 minutes. Once done, turn off the heat and leave the lid on for 2 minutes before opening. This helps prevent the buns from collapsing.
Serve
Enjoy the sweet potato and peas curry buns warm.
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Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per bun, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
- Cut the sweet potatoes small Small, even cubes cook faster and help the filling stay cohesive inside the bun.
- Cook the curry until thick The filling should be soft but not wet. A thick curry prevents leaks and makes shaping much easier.
- Mild and adjustable spice This recipe is gently spiced. You can increase or reduce the curry powder depending on how mild or fragrant you prefer it.
- Resting after steaming Let the buns sit with the lid on for two minutes after steaming. This prevents sudden temperature changes that can cause wrinkles.
Curry powder choice
Use a mild curry powder for best results. Strong or very spicy blends can overpower the filling and mask the sweetness of the potatoes and peas.
Texture of the filling
The filling should hold together but still show small pieces of sweet potato and peas. Avoid mashing it completely, as a little texture gives a better bite.
Storage
These buns are best eaten fresh. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat by steaming or microwaving until soft and warm again.
Freezing
The buns freeze well once cooked and cooled. Freeze in a single layer, then store in a sealed container. Reheat directly from frozen by steaming or microwaving, covering lightly to prevent drying.
Questions
Can I make the filling ahead of time?
Yes. The curry filling can be made a day ahead and stored in the fridge.
Why did my buns wrinkle after steaming?
This usually happens when the lid is opened immediately. Leaving the buns to rest with the lid on allows the temperature to stabilise.
What flour works best?
Plain flour works well. A medium protein flour gives soft buns without becoming chewy.
Can I steam without a bamboo steamer?
Yes. Any steamer setup works as long as the buns are not sitting in water and there is good steam circulation.
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