If I ever open a restaurant, I'd want this on the menu. It's my Butter Curry Naan Kebab that is essentially a cheese stuffed naan topped with a homemade butter curry, fresh coriander, pickled red cabbage, and a simple avocado drizzle. It's the perfect dish to devour all in one piece. I hope you enjoy it!
This is a great way to use up leftover turkey meat, so if you're looking for some more inspiration, why not check out my festive turkey flatbreads, turkey Mac and cheese, homemade leftover turkey ramen, or my sweet chilli turkey quesadillas?!
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Why You'll Love This Recipe
Curry + Cheese Naan Kebab: That's right, I don't know about you but I love a kebab, and this butter curry naan kebab is the most indulgent, flavourful way to eat a curry.
Use up leftover turkey: Instead of throwing away any leftover turkey over the holidays, you should make this butter turkey curry! It only requires a handful of ingredients and is perfect served on top of the cheesy naan.
2 ingredient naan: You only need self raising flour and Greek yogurt to make the dough for the cheesy naan. It's honestly so simple and requires very little effort!
Ingredients
For the naan dough
- 200g self-raising flour
- 200g Greek yogurt
- Handful of grated mozzarella cheese
- Handful of grated cheddar cheese
For the butter curry
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 inch ginger, minced
- 1 tsp chilli powder
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp flaky sea salt
- 1 tsp sugar
- 1 tbsp tomato paste
- 300ml single cream
- 200g leftover turkey meat
For the pickled cabbage
- 50g thinly sliced red cabbage
- ½ lemon, juiced
For the avocado drizzle
- 1 avocado
- ½ juice of lemon
- 1 tsp flaky sea salt
- 1 tsp black pepper
- 4 tbsp olive oil
- 1 tsp chilli flakes
Recipe Variations
Plant-based
If you're looking to veganise this dish, here are some things you'll want to change:
- For the dough, replace the Greek yogurt with non-sweetened soy yogurt and the cheese with vegan grated cheese.
- For the curry, use chunks of tofu instead of turkey for the protein element. You could also use cauliflower or sweet potato too! Use vegan single cream instead of dairy single cream.
Gluten-Free
- Use any gluten-free self raising flour that you have in your cupboard to replace it into the dough recipe.
Here's some more dinner inspiration for you!
If you tried this Butter Curry Naan Kebab or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Butter Curry Naan Kebab
Ingredients
For the naan dough
- 200g self-raising flour
- 200g Greek yogurt
- Handful of grated mozzarella cheese
- Handful of grated cheddar cheese
For the butter curry
- 2 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 inch ginger, minced
- 1 teaspoon chilli powder
- 1 teaspoon curry powder
- 1 tsp ground cumin
- 1 teaspoon flaky sea salt
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 300ml single cream
- 200g leftover turkey meat
For the pickled cabbage
- 50g thinly sliced red cabbage
- ½ lemon, juiced
For the avocado drizzle
- 1 avocado
- ½ juice of lemon
- 1 teaspoon flaky sea salt
- 1 teaspoon black pepper
- 4 tbsp olive oil
- 1 teaspoon chilli flakes
Other
- Fresh coriander, finely chopped
Instructions
- First up, grab a large bowl and add in your self raising flour and greek yoghurt. Give it a mix until a rough dough forms, then knead it for 1 minute. It shouldn't stick to your hands - so add more flour if needed. Cover in cling film and set aside.
- Place a large pan on medium heat and drizzle with 2 tablespoon vegetable oil. Add in your garlic, onion, ginger, followed by your spices, salt, and sugar. Give it all a good mix and fry for 5 minutes.
- Once the onions are soft, add in the tomato paste followed by the single cream. Stir until well combined and then add in the leftover turkey meat. Mix once again and then leave to simmer. Season to taste.
- Place your dough onto a floured surface and knead for another 30 seconds. Split the dough into two equal pieces and one at a time, flatten slightly to form a flat circle around ½ inch thick. Place a handful of the cheese mixtures into the centre and then bring all corners of the circle up into the centre and seal, stuffing the wrapper with cheese. Flip over the dough and then flatten it out gently with your hands, then using a rolling pin until it's 1cm thick and the size of your average naan. Repeat for the other bread.
- Place a frying pan on medium heat with no oil and add in your flatbreads. Fry on each side for 5 minutes or until golden and puffed up slightly.
- Meanwhile, combine your red cabbage with lemon juice and toss. Prepare your avocado drizzle by placing all of the avocado drizzle ingredients into a blender. Add more water if it's too thick and set it aside ready to be served.
- Once the stuffed naan are ready, place them each onto their serving plate. Top with the curry, chopped coriander, red cabbage pickle, and avocado drizzle. Enjoy!
Nicola Glendinning
Sauce didnt seem as thick as yours, so not sure if theres something I should have done differently. Tasted amazing!!!
Emily Roz
Thank you for your comment! The sauce can be whatever thickness you like really, just depending on how much longer you cook it for. It will also look thicker in mine, because I took photos and videos...so it will have cooled down and thickened! Hope that makes sense haha. So so glad you enjoyed it, it's one of my fave recipes! Em xx