We've never been to Sri Lanka, but it's top of our bucket list! For now, we'll just have to take inspiration from their beautiful cuisine – starting with this vegan Kothu Roti.
What is vegan Kothu Roti?
Vegan Kothu Roti is made using roti, the Indian style bread, and it's paired with a load of vegetables in a 'throw-it-together' kind of way, along with leftover curry sauce. We've done a lot of research into this dish and the traditional recipe includes grated carrot, leeks and green peppers. We've selected a few of those veggies for our version, but added in some cauliflower for an extra 'bite'.
We've trialled this recipe quite a few times to get it just right, so we really hope you love it.
To make this dish you will need:
- 1 wok
- Curry sauce – leftover or throw a quick sauce together, recipe below
- 1 small pan to make the curry sauce
It's a pretty quick and easy dish to make and won't leave you with loads of washing up! We see Kothu Roti as Sri Lanka's answer to Thailand's Pad Thai, a very similar, easy to make dish. Only this one is made with roti and a curry style sauce instead of noodles and soy-based sauce. Not sure if that's just us though?
If you're dreaming of visiting Sri Lanka like us, let this dish take you there through your tastebuds. We can dream about visiting tea plantations, seeing blue whales and going on safari together while enjoying this tasty meal!Print
Vegan Kothu Roti is a taste of Sri Lanka from your own kitchen, and comes together in just 30 minutes!
- 4 roti - roughly chopped
- 1 white or Chinese cabbage - roughly chopped
- 3 large cloves garlic - minced
- 1 small white onion - chopped
- 2 carrots – peeled and grated
- 1 cup curry sauce - recipe below, or you could use leftovers (which is the traditional thing to do)
- 1 green pepper – sliced finely
- 150g cauliflower florets
- Optional: vegan 'chicken' replacement like Linda McCartney's shredded vegan chicken
- Splash of flavourless oil (rapeseed, coconut or vegetable)
For the curry sauce:
- 1 tbsp and 1 tsp curry powder (we use madras but ideally it would be Sri Lankan curry powder)
- 1/2 tsp cinnamon powder
- 1/2 tsp ground black pepper
- 1 cup vegan chicken (or veggie) stock
- Splash of flavourless oil (optional)
- Chop all the vegetables, as stated in the ingredients list.
- Heat the oil over a medium-high heat (if you have a non-stick pan you could omit the oil) and add in the onion, then after a few minutes add the garlic. Garlic burns very easily so keep an eye on it!
- Pour in the vegan 'chicken' if you're using it and stir well, otherwise go to step 4.
- Set the wok aside for a moment while you make the curry sauce. Put the small pan over a medium heat and pop a splash of oil in it.
- Add the spices into the pan, stir for a minute. They'll become fragrant.
- Pour in the stock and stir well, bring to a boil and allow to simmer for around 5-8 minutes. It won't thicken, but that's OK because the sauce will be added to the main mix in the wok, and this isn't a saucy dish.
- Now set the curry sauce aside while you finish the main event. Put the wok back over a medium-high heat, and add in the green pepper and cauliflower. Let it heat for a few minutes.
- Chuck the grated carrot and cabbage into the wok and stir it all really well, and wait for the cabbage to shrink.
- Finally, add in the sauce a bit at a time. It shouldn't become too saucy as this is a dry dish. We add it bit by bit to make sure it doesn't get too saucy. Cook for a further 5-8 minutes until the cauliflower is cooked.
- Season with salt to taste and make sure the cauliflower isn't too crunchy. Hope you enjoy this little taste of Sri Lanka!
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Sri Lankan
Keywords: vegan kothu roti