Vegan Kottu Roti

Vegan Kottu Roti

Enjoy a vegan twist on the popular Sri Lankan dish of Kottu Roti. This delicious recipe ensures you can enjoy a vegan portion at home.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

Where does Kottu Roti originate from?

Kottu Roti is a popular street food in Sri Lanka. The dish originated in the eastern parts of Sri Lanka in Batticaloa by the Tamil people.

What is Kottu Roti made of?

Kottu Roti consists of stir-fried, chopped roti bread and vegetables, cooked in a richly-spiced curry paste. Traditionally this dish is made with eggs, but it’s so quick and easy to create your own vegan Kottu Roti dish at home.

This recipe can easily serve 2 people as a main, or 4 people as a side.

Total Time: 25 minutes

Prep Time: 15 minutes

Cook Time: 10 minutes

Calories: 326

Servings: 2

Rating:  

Total Time: 25 minutes

Calories: 326

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • For the curry paste
  • 2 2 cloves garlic, puréed
  • 0.5 0.5 Tbsp curry powder
  • 1 1 tsp mustarad powder
  • 0.5 0.5 chopped tomato
  • 0.5 0.5 green chilli
  • 1 1 tsp ground cumin
  • 0.5 0.5 Tbsp fresh, ginger, grated
  • 0.5 0.5 tsp fennel seeds
  • 1 1 tsp ground cloves
  • 2 2 cardamom pods, seeds only
  • 0.5 0.5 Tbsp tomato paste
  • 0.5 0.5 Tbsp dark soy sauce
  • For the kottu roti
  • 1 1 Tbsp vegetable oil
  • 1 1 carrots, peeled and shredded
  • 2 2 rotu flatbreads, finely sliced
  • 1 1 red onions, thinly sliced
  • 1/2 red cabbage, finely sliced
  • To serve
  • handful fresh coriander, chopped
  • 0.5 0.5 lemon, cut into wedges

Method

For the curry paste:

  • add all the ingredients to a blender and blitz until smooth

For the kottu roti:

  1. Heat the vegetable oil in a large frying pan over high heat.
  2. Add the curry paste to the pan and fry for 2-3 minutes.
  3. Add the red onion, carrots, and red cabbage, and fry for another 2-3 minutes.
  4. Then, add the roti to the pan and fry for a further 2-3 minutes, until everything is mixed in well and golden.
  5. Serve topped with a sprinkling of coriander and a wedge of lemon.

Each 356g serving contains:

11g Fat, 2.4g Saturates, 50g Carbohydrate, 12g Sugars, 10g Fibre, 9.4g Protein, 1.3g Salt.

 

Need dinner in a hurry? Discover more easy vegan meals you can make in 30 minutes or less

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it