Asian

Sri Lankan cabbage and roti stir-fry (kottu roti)

Name: Cabbage and roti stir-fry recipe
Yield: 4
Cuisine: /asian
Ingredients: 250g roti, roughly shredded (see note); 40.00 ml vegetable oil; 4 garlic cloves, thinly sliced; 4 sprigs curry leaves; 1 red onion, halved, thickly sliced; 350g cabbage, roughly shredded; 1 large carrot, roughly grated; 250g leftover roast chicken, shredded; 40.00 ml Thai yellow curry paste; 3 eggs, lightly whisked; 62.50 ml roughly chopped coriander, plus extra to serve; 1 long green chilli, thinly sliced; Lime wedges, to serve

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by Lucy Nunes

Delicious Team

Aug 07, 2023

“Cabbage is your best friend in winter. It’s affordable, keeps for ages in the fridge and is so versatile. It can bulk up a soup, stir-fry or salad, takes no time to braise and tastes amazing roasted.”

250g roti, roughly shredded (see note)
2 tbs vegetable oil
4 garlic cloves, thinly sliced
4 sprigs curry leaves
1 red onion, halved, thickly sliced
350g cabbage, roughly shredded
1 large carrot, roughly grated
250g leftover roast chicken, shredded
2 tbs Thai yellow curry paste
3 eggs, lightly whisked
1/4 cup roughly chopped coriander, plus extra to serve
1 long green chilli, thinly sliced
Lime wedges, to serve

Method

1.

Heat a large wok or frypan over high heat. Stir-fry roti for 4 minutes or until lightly charred and starting to crisp. Transfer to a plate and set aside.
2.

Add 1 tbs oil to wok and remove from heat. Add garlic and cook for 30 seconds or until light golden. Using a slotted spoon, transfer to a bowl and set aside. Return wok to high heat. Stir-fry curry leaves for 30 seconds-1 minute until crisp. Use a slotted spoon to transfer to a bowl.
3.

Add remaining oil and onion to wok and stir-fry for 2 minutes or until golden. Add cabbage and carrot and stir-fry for 2 minutes or until vegetables start to soften. Add chicken and curry paste and stir-fry until well combined. Push food to sides of wok and pour egg into centre. Cook, without touching, for 1-2 minutes.
4.

When eggs start to cook, scramble eggs, add roti and coriander and stir-fry until well combined. Season with salt flakes. Sprinkle with chilli, garlic and curry leaves and serve with lime wedges.