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Sri Lankan style veg hash

Sri Lankan style veg hash

Inspired by Sri Lankan leftovers go-to kothu roti, this flavour-packed meal gives new life to veg, roast meat and curry paste. Add soft herbs and nuts at the end too, if you have them.

5 out of 5 stars(1) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tbsp Vegetable oil
  • 15g ginger, finely grated (optional)
  • 10 curry leaves (optional)
  • 2 salad onions or 2 shallots or 1 onion, thinly sliced
  • 2 carrots or parsnips or 1 sweet potato, coarsely grated
  • ¼ Savoy, white or pointed cabbage, finely shredded
  • 1 tsp soy sauce, plus extra to serve (optional)
  • 2 eggs, lightly beaten
  • 2 flatbreads, wraps or large pittas, cut into 2cm pieces
  • 250g leftover cooked chicken, lamb or beef, shredded (optional)
  • ½ x 180g jar curry paste (about 90g)


  1. Put a large nonstick frying pan or wok over a medium heat; add 1 tbsp oil and the ginger, if using. Once hot, add the curry leaves, if using; fry for 1 minute. Add the salad onions (or shallots or onion) and carrots (or other veg). Stir fry for 5 minutes, adding the cabbage for the final 2 minutes. Add the soy sauce, then transfer to a bowl.

  2. Meanwhile, add ½ tbsp oil to the same pan over a high heat. When it just starts to smoke, add the eggs and scramble, stirring until cooked through (about 2 minutes); set aside.

  3. Wipe out the pan and return to the heat with the remaining ½ tbsp oil. When it’s hot, add the flatbreads (or wraps or pittas) and stir fry for about 5 minutes, until dry and fluffy. Add the cooked meat (if using), cooked veg and egg, then stir through the curry paste. Stir fry for 2-3 minutes until piping hot all the way through and the cabbage is tender. Season with more soy sauce, if needed, to serve.

Cook’s tip

Leftover roast veg? Use it here instead of raw. Roughly chip first, then add to the pan after stir frying the flatbreads. 


Typical values per serving when made using specific products in recipe


1,865kJ/ 446kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating