Sri Lankan style veg hash

Name: Sri Lankan style veg hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil; 15 g 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; 250 g leftover cooked chicken, lamb or beef, shredded (optional); 180 g jar curry paste (about 90g)

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

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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)

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.