Kottu Roti (Gluten-Free)

Ingredients

• 4 pieces Gluten-Free Roti
• 2 tablespoons Coconut Oil
• 1 medium Onion (chopped)
• 1 medium Carrot (diced)
• 1/2 cup Leek (sliced)
• 1 cup Cabbage (shredded)
• 1 small Green Chilies (chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 tablespoon Curry Powder (Sri Lankan)
• 2 tablespoons Soy Sauce (gluten-free)
• 1 tablespoon Lime Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the gluten-free roti by cutting the 4 pieces into small, bite-sized pieces.
2. 2Heat the 2 tablespoons of coconut oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Add the 1 medium onion (chopped), 1 medium carrot (diced), 1/2 cup leek (sliced), 1 cup cabbage (shredded), 1 small green chilies (chopped), 2 cloves garlic (minced), and 1 teaspoon ginger (grated) to the hot skillet. Sauté the vegetables for 5 to 7 minutes, stirring often, until they are tender but still have a slight crispness.
4. 4Stir in the 1 tablespoon of Sri Lankan curry powder and cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the prepared chopped gluten-free roti pieces and the 2 tablespoons of gluten-free soy sauce to the skillet. Mix everything together thoroughly to coat the roti.
6. 6Cook for 5 to 8 minutes, stirring frequently, until the roti is heated through and has developed some slightly crispy edges. Listen for a gentle sizzle and watch for the roti to change texture.
7. 7Remove the skillet from the heat and stir in the 1 tablespoon of lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
8. 8Serve the Kottu Roti hot immediately.

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