VEGETABLE KOTTU ROTI
A spicy one-dish vegetarian dinner with curry flavors. Vegetable kottu roti is traditional Sri Lankan street food.
Provided by Minnie
Categories Asian Recipes
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
- Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
- Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
- Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 51.3 g, Cholesterol 171.2 mg, Fat 18.6 g, Fiber 12.7 g, Protein 16.1 g, SaturatedFat 3.3 g, Sodium 576.8 mg, Sugar 7.6 g
VEGETARIAN SRI LANKAN STEW
"Ceylon Curry of Oysters" was originally published in The Times way back in 1939, it then reappeared in Recipe Redux in the New York Times Magazine in 2007. This is where I saw it. Being a vegetarian, I am constantly on the lookout for new vegetarian dishes and am particularly pleased if I can modify a non-vegetarian dish to my specifications! This recipe was very amenable: I replaced the oysters with green beans, carrots and potatoes. Its very easy to put together and goes very well with Basmati Rice. I have also replaced the non-descriptive "curry powder" with Indian spices (cumin, coriander powders and garam masala) easily available at any Indian store. Store open packs in the freezer to retain freshness.
Provided by kRiti2404
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the green beans, carrots and potatoes separately in the microwave al dente.
- In a saucepan or wok over medium heat add the oil. Then add onions, garlic and chili and saute until softened (about 5 mins).
- Stir in all the spices and cook until aromatic (about 2 mins).
- Add the coconut milk and salt. Bring to a boil and then reduce heat to keep it simmering.
- Add the vegetables and simmer on low heat until stew has desired consistency.
- Serve warm over Basmati rice.
Nutrition Facts : Calories 337.7, Fat 14.7, SaturatedFat 6.1, Sodium 82.5, Carbohydrate 49.9, Fiber 7.1, Sugar 23.9, Protein 4.9
SRI LANKAN BRAISED ROOTS STEW & COCONUT DHAL DUMPLINGS
Combine the fabulous flavours of a Sri Lankan curry with the comfort of a British stew to make this sumptuous vegan dish accompanied by coconut dumplings
Provided by Rosie Birkett
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 34
Steps:
- To make the curry powder: In a dry frying pan, toast the rice until it's browning, then add all the spices and toast for 3-5 mins until darkish brown but not burned. Blitz it all in a spice grinder, or crush with a pestle and mortar, then pass through a sieve into a jar or airtight container. Will keep for 2-3 weeks.
- Heat the oil in a wok. Scatter in the mustard seeds and curry leaves. When they sizzle, add the onion, leek, garlic, chilli, celery and a pinch of salt, and cook, stirring, for 8-10 mins until the onion starts to colour. Add the curry powder and cook for 1 min more, then add the tomatoes, veg, coconut milk, a tsp of salt and 200ml water. Bring to the boil, cover and simmer for 10-15 mins until the veg are tender.
- For the dumplings, boil the lentils in a pan of water until just cooked, then drain. Melt the coconut oil in a pan, then add the mustard seeds and curry leaves and cook until sizzling. Remove from the heat and allow to cool slightly. Put the lentils, flour, chilli, onion, spices, desiccated coconut, lime juice and 1 tsp salt in a bowl. Mix with your hands until combined, then add the coconut oil and aromatics and mix to a dough. Form into 12 dumplings, then put on top of the stew, cover with a lid and cook on low for 5 mins. Top with pepper, coriander and spring onion to serve.
Nutrition Facts : Calories 474 calories, Fat 26 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
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