Cheesy Katsu Curry Soupwith Mozzarella‑Stuffed Naan

Soup

1. 1

   Add the sweet potato (peeled and cubed), carrots (peeled and sliced), apples (cored and diced), garlic cloves, thumb‑size piece of ginger (minced), 1–2 tbsp curry powder, chicken stock, the whole tin of light coconut milk, honey, and soy sauce to a slow cooker. Cook on high for 4 hours or on low for 8 hours until the vegetables are very tender.

2. 2

   Blend the cooked soup directly in the slow cooker or transfer to a blender; blend until smooth and season to taste.

Naan dough

3. 3

   In a mixing bowl combine the plain flour and yogurt. Stir until just combined, then knead briefly (about 1 minute) until a soft, cohesive dough forms.

4. 4

   Divide the dough into 4 equal pieces. On a lightly floured surface roll each piece into a disc, place about a quarter of the grated mozzarella in the centre, fold the edges over the cheese, flip the packet, and roll out again to a thin round.

5. 5

   Cook each naan in a dry non‑stick frying pan over medium heat for 2–3 minutes per side, until lightly coloured and puffed.

6. 6

   Brush the hot naan with a thin layer of mango chutney and sprinkle with chopped parsley.

7. 7

   Serve the blended soup in bowls alongside the mozzarella‑stuffed naan.