Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons peanut oil
- 1/2 cup massaman curry paste
- 165milliliter coconut milk
- 1 brown onion, sliced
- 4 cm piece ginger, minced
- 1 bunch coriander, leaves picked
- 1/2 bunch spring onions, white and green parts separated, thinly sliced diagonally
- 1 carrot, sliced into rounds
- 1 cup cabbage
- 2 free range eggs, lightly beaten
- 125grams roti, cut into 1cm strips
- 3tablespoons granulated peanuts
- 1 lime, wedges (to serve)
Nutrition per serving
1730kJ / 412Cal
1730 Kilojoules or 412 Calories
20% of daily energy intake*
Protein
10.6grams
Fat
24.2grams
Carbs
37.8grams
Sugars
18.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This shredded roti stir fry recipe is a quick and easy vegetarian dinner fusing crunchy veggies tossed in a fragrant spiced peanut sauce. On the table in less than 15 minutes.
Method
Step 1 of 5
Heat half the oil in a wok over medium heat, add curry paste and stir-fry for 1 minute. Add coconut milk and cook, stirring, for 2 minutes or until mixture begins to thicken. Remove from pan and set aside.
Step 2 of 5
Return wok to high heat. Add remaining oil, brown onion, ginger, coriander root and white part of the spring onion. Stir-fry for 4 minutes or until fragrant and brown onion starts to colour.
Step 3 of 5
Add carrot and cabbage, then stir-fry for 3 minutes or until softened. Push veggies to one side, then add egg to base of wok and cook, stirring, for 1 minute or until lightly scrambled. Combine egg with veggies.
Step 4 of 5
Add curry sauce and mix well to combine. Add roti, then cook for 2 minutes or until warmed through.
Step 5 of 5
Divide roti mixture among bowls and top with coriander leaves, peanuts and green part of the spring onion. Serve with lime wedges.
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