Dairy-Free Sri Lankan Kottu Roti

Instructions

1. 1Prepare the roti by tearing or cutting the 4 large Roti into bite-sized pieces, about 2.54 cm squares. Place these pieces on a plate and set them aside.
2. 2Place a large, flat-bottomed pan or griddle over medium-high heat, around 190°C. Add the 3 tbsp Coconut Oil and let it heat until it shimmers.
3. 3Add the chopped 1 medium Onion, 1 medium Carrot (peeled and cut into 0.635 cm dice), 1 cup Cabbage (shredded), 1 small Leek (white and light green parts only, washed and thinly sliced), 3 cloves Garlic (minced), 2.54 cm Ginger (peeled and minced), and 2 small Green Chilies (finely chopped, seeds removed if you prefer less heat). Sauté these vegetables, stirring frequently, until they are tender and the onion is translucent, which should take about 5 to 7 minutes.
4. 4Stir in the 2 tsp Curry Powder, 0.5 tsp Turmeric Powder, 0.25 tsp Chili Flakes, and 0.75 tsp Salt. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the prepared pieces of 4 large Roti to the pan. Use two metal spatulas to toss and mix the roti pieces thoroughly with the cooked vegetables and spices, ensuring everything is evenly coated.
6. 6Continue to cook for another 5 to 7 minutes, using the metal spatulas to chop and mix the ingredients together on the hot surface. Cook until the roti is heated through and has some slightly crispy edges.
7. 7Serve the Kottu Roti hot immediately.

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