Kottu roti with vegetables, eggs and curry spices

Kottu roti starts with well-cut chapati flatbreads – cut them first into long thin strips, then into bite-sized pieces. This helps them soak up more flavour and makes them easy to pick up with a spoon or chopsticks.

Peel and finely chop the onion. Cut the carrot into long julienne strips, the leek into half-moons, and the cabbage into fine shreds. The vegetables stir-fry quickly and stay partly crisp. Remove the seeds from the chilli and finely chop it.

Finely chop the garlic and grate the ginger on a fine grater. In a bowl, whisk the eggs with a pinch of salt. Mix the tomato paste with curry spices and a spoonful of water into a thick paste, which prevents the spices from burning and helps release their flavour.

If using the meat version, cut the chicken breast into thin strips, season lightly with salt, and set aside. Add it only when stir-frying to keep the chicken juicy.

Heat canola oil in a deep pan or wok over medium-high heat. If using chicken, quickly sear the strips until golden (2-3 minutes) so they stay juicy, then set aside.

Add the onion to the same pan and fry until translucent. Add the garlic, ginger, and chilli. Stir-fry for another 30-45 seconds until fragrant. Take care not to burn the spices.

Add the prepared vegetables: carrot, leek, and cabbage. Stir-fry for 3-4 minutes, stirring constantly, until the vegetables are slightly softened but still crisp. Mix in the tomato-curry paste and cook briefly (1 minute) to develop the flavour.

Add the chopped chapati and the chicken (if using) back in. Stir so everything is coated in the spiced mixture. If it seems dry, add a few spoonfuls of water, it should stay juicy, not soggy.

Make a space in the centre of the pan and pour in the beaten eggs. Let them set for 1-2 minutes without stirring, then break them into larger pieces with a spatula and mix well with the other ingredients. Taste and adjust with salt, pepper, and lime juice. If there is excess liquid in the pan, increase the heat and let it evaporate.

Divide it into bowls or plates, sprinkle with fresh coriander, and drizzle with lime juice. Serve immediately, garnish with extra fresh chilli for an extra kick if desired.