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Kothu in a cream dish showing cabbag, roti, carrots and coriander

Vegan Kothu Roti


  • Author: Jess Saunders
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Vegan Kothu Roti is a taste of Sri Lanka from your own kitchen, and comes together in just 30 minutes! 


Scale

Ingredients

  • 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)

Instructions

  1. Chop all the vegetables, as stated in the ingredients list.
  2. 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!
  3. Pour in the vegan 'chicken' if you're using it and stir well, otherwise go to step 4.
  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.
  5. Add the spices into the pan, stir for a minute. They'll become fragrant.
  6. 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.
  7. 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.
  8. Chuck the grated carrot and cabbage into the wok and stir it all really well, and wait for the cabbage to shrink.
  9. Add in the chopped up roti and mix.
  10. Finally, pour in the sauce. It shouldn't become too saucy as this is a dry dish. Cook for a further 5-8 minutes until the cauliflower is cooked.
  11. 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

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