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Brussels Sprouts Kottu Roti
Brussels sprouts can be a divisive little vegetable, but we’re fairly certain even the most adamant sprout-phobe will enjoy them in this seasonal version of kottu roti - a hugely popular Sri Lankan street food consisting of chopped up roti stir-fried with vegetables, eggs and lots of fragrant spices.
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35 mins
30 mins
2/5
Blends Needed
Also works a treat with: Red cabbage or leftover Christmas veg in place of the sprouts
Book: Curry Legend Club Recipes (p68)
Goes great with: Coconut sambol (p208) and lunu miris (p216) from Curry Legend World Tour
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Brussels sprouts can be a divisive little vegetable, but we’re fairly certain even the most adamant sprout-phobe will enjoy them in this seasonal version of kottu roti - a hugely popular Sri Lankan street food consisting of chopped up roti stir-fried with vegetables, eggs and lots of fragrant spices.
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Recipe
35 mins
30 mins
2/5
Serves 4
Medium Effort
Green Veg
Dietary
Veggie Friendly
Dairy Free
Taste Profile
Fragrant
Fresh
Origin
Indian
Sri Lanka
- 400g Brussels sprouts
- 1 large carrot or parsnip
- 1 red onion
- 2 cloves of garlic
- Fresh ginger
- 1 lime
- 4 eggs (any size)
- 1 tbsp tomato puree
- 1 tbsp soy sauce (any type)
- 2 tsp sugar
- 2 chapatis, pitta breads or tortilla wraps
- Blender
- Wok or large frying pan
Curry Legend Club Recipes
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