Kottu Roti (Egg-Free)

Ingredients

• 4 Roti
• 2 tbsp Vegetable Oil
• 1 medium Onion
• 1 medium Carrots
• 1 medium Leeks
• 1 cup Cabbage
• 2 cloves Garlic
• 1 inch Ginger
• 1-2 Green Chilies
• 2 tbsp Curry Powder
• 2 tbsp Soy Sauce
• 0.25 cup Vegetable Broth

Instructions

1. 1Prepare your ingredients: Cut the 4 Roti into small, bite-sized pieces. Finely chop the 1 medium Onion, 1 medium Carrots, and 1 medium Leeks. Shred 1 cup Cabbage. Mince 2 cloves Garlic. Grate 1 inch Ginger. Finely slice 1-2 Green Chilies.
2. 2Heat 2 tbsp Vegetable Oil in a large skillet or griddle over medium-high heat (about 375°F / 190°C).
3. 3Add the chopped 1 medium Onion, 1 medium Carrots, 1 medium Leeks, and 1 cup Cabbage to the hot skillet. Stir and cook for 5-7 minutes, or until the vegetables begin to soften slightly.
4. 4Add the minced 2 cloves Garlic, grated 1 inch Ginger, and sliced 1-2 Green Chilies to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in 2 tbsp Curry Powder and 2 tbsp Soy Sauce. Mix well to coat the vegetables evenly with the spices and sauce.
6. 6Add the cut 4 Roti pieces and 0.25 cup Vegetable Broth to the skillet. Stir-fry everything together for 3-5 minutes, ensuring the roti is heated through and well combined with the vegetables and spices. The roti should absorb some of the liquid and become tender but still have some chew.
7. 7Serve the Kottu Roti hot immediately.

Substitutions

Related Guides