Put the flour, along with salt and sugar, in a large bowl. Lightly mix them together and make a dent in the middle of the mixture. Add dry yeast, water, and olive oil to that dent and mix with your hand. Once the dough holds together, take it out onto a table and knead it well.
Roll the dough into a ball and put it in a bowl with oil (not included in the ingredients list) rubbed inside. Cover it with a plastic food wrap and let the dough rise at 30°C for 40 to 50 minutes until doubled in size.
Sprinkle flour (not included in the ingredients list) on the table and take out the dough, then let the air out. Divide the dough into 12 pieces and roll each of them into a ball. Cover them with a plastic food wrap and let them sit for 10 minutes.
Put flour on your hands and press each piece of dough using the palms to release air, then use a rolling pin to roll the dough out into a circle. Put 30g or curry filling in the center. Wrap it up into an oval shape by pinching the dough to close both ends of the dough. Shape the rolls.
Bread each roll with water and panko breadcrumbs. Place them seam-side down and let rise at 30°C for 20 minutes.
Fry the rolls in 180℃ oil until they become golden brown. (Approximately 2 minutes on both sides)
[Curry filling]
Cut the onion, zucchini, and celery into 1cm cubes. Thinly slice the mushrooms. Heat the oil in a pot and stir-fry the vegetables.
Add the kidney beans and water, and when it comes to a boil, turn the heat down to low heat and simmer for about 10 minutes. Turn off the heat and add the S&B Vegan Curry Mix in Flakes, then stir well until it is melted. Turn on the heat again and simmer over low heat until the sauce becomes thick. Transfer the curry filling to a cooking tray and allow it to cool completely.
