Katsu Curry Butter & Naan
Serves 420 mins prep10 mins cook
A delightful dish featuring Katsu Curried Butter served on fluffy, homemade naan. This plant-based recipe is ready in about 20 minutes and is perfect for anyone looking to elevate their bread and butter experience with rich flavors and spices.
0 servings
What you need
Instructions
1: For the katsu curry butter, heat the vegetable oil in a pan, then add your ground spices and warm through for 2 minutes until combined. 2: In a food processor (or in a bowl), add soft flora plant butter and the katsu curry spice mix, then mix until combined. Season with salt and pepper, then set aside. 3: For the naans, combine all the ingredients in a large mixing bowl, then mix well with a spoon until a rough dough forms. 4: Place on a clean, floured surface, and knead until a smooth dough forms. Don't be afraid to add more flour to prevent sticking. 5: Leave to rest for 10-20 minutes if you like, or cook straight away. Get a frying pan on medium-high heat, and dry-fry the naans for 3-5 minutes on each side until nice black leopard spots appear. 6: To finish, brush the naans with the katsu curry butter on either side while they finish cooking. Serve with a spoonful of butter on top, spring onions, and fresh coriander!View original recipe