Vegan Kottu Roti – Sri Lankan Streetfood
Portionen: 2
Preis pro Portion: 2,00 €
- 350 g thin flatbread, e.g. roti, paratha or tortilla wraps
- 1 tbsp ginger, chopped
- 2 cloves garlic
- 1/2 red onion
- 1 carrot
- 150 g white cabbage
- 1/2 leek, the white part
- 6-8 curry leaves, optional
- salt + pepper
- Coconut oil, or vegetable oil
Quick Curry Sauce
- 2 tbsp chilli flakes, replace with a little paprika powder for a mild version
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 250 ml vegetable stock, or water
- 2 tbsp soy sauce
Stack the flatbreads on top of each other, roll them up together and cut them into thin rings. Turn them 90 degrees and cut into bite-sized pieces.
Mix the ingredients for the curry sauce together.
Finely chop the ginger and garlic. Dice the onion. Halve the leek and cut into thin half-rings. Cut the carrot and white cabbage into fine strips. Sauté the vegetables with a good dash of oil in a large frying pan over medium heat for a few minutes. Add the garlic, ginger and curry leaves (if using) and sauté briefly.
Add the flatbread and curry sauce (or your leftover curry / sauce) and stir-fry for another 2-3 minutes. Season with salt, pepper and a squeeze of lime juice before serving.