Kothu Parotta in 30 Minutes

Kothu Parotta in 30 Minutes

Kothu Parotta is so easy to make, and comes together in just 30 minutes. It's a great way of using up leftover curry sauce and is versatile when it comes to the vegetables you can use.

Course Dinner

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 236kcal

Author Jess & Dan

Ingredients

For the curry sauce:

1 teaspoon oil
4 teaspoon curry powder - we use madras curry powder
½ teaspoon cinnamon powder
½ teaspoon ground black pepper
1 cup vegetable stock or vegan chicken stock

For the main dish:

1 kg cabbage (white or Chinese) - roughly chopped
3 clove garlic - minced
1 onion - chopped
150 g vegan chicken alternative like Linda McCartney's shredded vegan chicken
270 g parotta - roughly 6 parotta, torn by hand
250 g carrots – peeled and grated
1 green pepper – sliced finely
200 g cauliflower
1 teaspoon oil optional
1 cup curry sauce - recipe above, or you could use leftovers

Metric - US Customary

Instructions

Start with the curry sauce. Optionally, put a splash of oil in a small saucepan and add the spices, then stir for one minute.
1 teaspoon oil, 4 teaspoon curry powder, ½ teaspoon cinnamon powder, ½ teaspoon ground black pepper
Pour in the stock. Mix well and bring to a boil. Simmer for around 5-8 minutes. It won't thicken, but it doesn’t need to as it’s going to be added to the main dish. Set aside.
1 cup vegetable stock
In a wok, heat the oil or oil spray over a medium-high heat pop in the onion. After a few minutes add the garlic.
1 kg cabbage
Now add the vegan 'chicken' in if you're using it and stir well. Otherwise skip to the next step.
Add in the green pepper and cauliflower. Cook for a few minutes.
Next, chuck in the sliced cabbage and grated carrot. Stir well, the cabbage will wilt down.
Stir through the torn parotta.
Finally, pour in the sauce. Cook for a further 5-8 minutes until the cauliflower is cooked. The cauliflower should still be crunchy when done. If you don't like it this way, cook for a few minutes longer.
Season with salt to taste.

Notes

If you have Massel vegan chicken stock (mentioned earlier in the article), sprinkle a teaspoon or so on the vegan chicken pieces when they’re added to the pan. It adds an amazing flavour!
While this is a kothu parotta, you can also use chapati or roti if you don’t have parotta.
Make sure to tailor the spice level to your taste. Use mild, medium or hot curry powder – whichever you prefer.
This dish freezes well. Just be sure to defrost it and then reheat thoroughly on the hob or in the microwave. It may need 1-2 tablespoons of water.
If the cauliflower is still to crunchy after cooking for 8 minutes, cook for a few minutes longer.

Nutrition