Vegemite and Curry-Spiced Butter
Vegemite and Curry-Spiced Butter
Ingredients
For the Tarka (Spiced Mixture)
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 shallot, small, roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1 heaped teaspoon chili flakes
For the Compound Butter
- 200 g unsalted butter, softened
- 2 teaspoons Vegemite
Instructions
- 1
Heat the ghee in a small pan over medium heat.
⏱️ 1 min
- 2
Add the mustard seeds to the pan and let them pop for about 20 seconds.
⏱️ 1 min
- 3
Add the curry leaves and sauté for about 30 seconds until they become fragrant.
⏱️ 1 min
- 4
Add the roughly chopped shallot and garlic cloves to the pan. Cook for about 40 seconds, stirring until they are lightly golden.
⏱️ 1 min
- 5
Stir in the curry powder and turmeric. Sauté for another 30 seconds until the mixture is crunchy and aromatic.
⏱️ 1 min
- 6
Remove the pan from the heat and stir in the chili flakes.
⏱️ 1 min
- 7
Allow the tarka (spiced mixture) to cool completely to room temperature. This will take approximately 15-20 minutes.
⏱️ 15 min
- 8
Meanwhile, ensure the unsalted butter is softened at room temperature.
- 9
In a food processor, combine the softened butter, Vegemite, and the cooled tarka.
⏱️ 1 min
- 10
Blitz the ingredients until the mixture is smooth. Alternatively, you can whip it with a hand mixer or whisk by hand until well combined and smooth.
⏱️ 2 min
- 11
Transfer the finished Vegemite and Curry-Spiced Butter to a deli container or an airtight container.
⏱️ 1 min
- 12
Store the butter in the fridge for 1 to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Vegemite and Curry-Spiced Butter
For the Tarka (Spiced Mixture)
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- 2 sprigs curry leaves
- 1 shallot, small, roughly chopped
- 2 garlic cloves, roughly chopped
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 1 heaped teaspoon chili flakes
For the Compound Butter
- 200 g unsalted butter, softened
- 2 teaspoons Vegemite
Instructions
- 1
Heat the ghee in a small pan over medium heat.
⏱️ 1 min - 2
Add the mustard seeds to the pan and let them pop for about 20 seconds.
⏱️ 1 min - 3
Add the curry leaves and sauté for about 30 seconds until they become fragrant.
⏱️ 1 min - 4
Add the roughly chopped shallot and garlic cloves to the pan. Cook for about 40 seconds, stirring until they are lightly golden.
⏱️ 1 min - 5
Stir in the curry powder and turmeric. Sauté for another 30 seconds until the mixture is crunchy and aromatic.
⏱️ 1 min - 6
Remove the pan from the heat and stir in the chili flakes.
⏱️ 1 min - 7
Allow the tarka (spiced mixture) to cool completely to room temperature. This will take approximately 15-20 minutes.
⏱️ 15 min - 8
Meanwhile, ensure the unsalted butter is softened at room temperature.
- 9
In a food processor, combine the softened butter, Vegemite, and the cooled tarka.
⏱️ 1 min - 10
Blitz the ingredients until the mixture is smooth. Alternatively, you can whip it with a hand mixer or whisk by hand until well combined and smooth.
⏱️ 2 min - 11
Transfer the finished Vegemite and Curry-Spiced Butter to a deli container or an airtight container.
⏱️ 1 min - 12
Store the butter in the fridge for 1 to 2 weeks.