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.
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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.
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.
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.
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
Energy | 1,865kJ/ 446kcals |
|---|---|
Fat | 21g |
Saturated Fat | 4.2g |
Carbohydrates | 33g |
Sugars | 8.6g |
Fibre | 6.7g |
Protein | 27g |
Salt | 1.6g |
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