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.
- Add in the chopped up roti and mix.
- 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.
- 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