A staple of Sri Lankan street food, kottu roti is a meat free stir fry made with fresh veg and chopped roti flatbread, perfect for a healthy lunch. While on a sourcing trip to Sri Lanka, Angus got to try authentic Kottu roti so we thought we'd do our best to bring those flavours home!
- 3 tbsp vegetable oil
- 2 eggs, whisked
- ½ tbsp root ginger, minced
- 3 cloves of garlic, crushed
- 1 small red onion, chopped
- 3 small carrots cut into short sticks
- ½ small red cabbage chopped
- 3 spring onions, cut into obliques
- 1tsp soy sauce
- 2 tbsp Sri Lankan curry powder
- 1tbsp chilli powder
- 2 chopped roti
- Heat 1 tbsp of the oil in a non-stick pan over medium heat. Pour in the beaten eggs and scramble them. Stir and cook until eggs are firm and dry, 3-5 minutes. Once cooked, remove from the pan and set aside.
- Heat the remaining oil over medium heat. Add the onion and lightly fry for 1 minute. add the ginger and the garlic to the pan, cook and stir until the onions are softened, 5 minutes. Add the carrots and cook for a further 6-8 minutes until just starting to soften but still crunchy.
- Tip in the cabbage and spring onions, stir. Add 1 tbsp of curry powder, the 1 tbsp of chilli powder, 1 tsp soy sauce and stir into the vegetables until well coated.
- Lower the temperature to low and add the eggs and chopped roti into the pan. Add an extra splash of soy sauce and the remaining curry powder. Cook and stir until the eggs and roti are well coated and heated through, season well with salt and pepper and serve.