Cabbage and Potato Stir-Fry with Homemade Roti and Carrot Sambol

Name: Cabbage and Potato Stir-Fry with Homemade Roti and Carrot Sambol
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: 0.5 pound russet potato (peeled and diced 1/2-inch); 3 ounce green cabbage (thinly sliced); 2 tablespoon olive oil; 0.25 red onion (medium, thinly sliced); 1 clove garlic (minced); 0.5 teaspoon fresh ginger (grated); 0.25 teaspoon black mustard seeds; 5 curry leaves; 0.25 teaspoon turmeric powder; 0.13 teaspoon red pepper flakes; 0.75 cup all-purpose flour; 0.25 cup warm water; 1 cup grated carrot (grated); 0.5 lime (juiced); 1 tablespoon shredded unsweetened coconut (shredded, unsweetened)

A comforting vegetable stir-fry with tender cabbage and potatoes, infused with classic Sri Lankan spices, served with simple stovetop roti and a crunchy, fresh carrot sambol.

Prep: 12 min
Cook: 18 min
Total: 30 min
Servings: 2
Cuisine: Sri Lankan
Difficulty: Easy
Cost: $1.38/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Fiber
Low-Sodium
Pescatarian

Ingredients

0.5 pound russet potato (peeled and diced 1/2-inch)
3 ounce green cabbage (thinly sliced)
2 tablespoon olive oil
0.25 red onion (medium, thinly sliced)
1 clove garlic (minced)
0.5 teaspoon fresh ginger (grated)
0.25 teaspoon black mustard seeds
5 curry leaves
0.25 teaspoon turmeric powder
0.13 teaspoon red pepper flakes
0.75 cup all-purpose flour
0.25 cup warm water
1 cup grated carrot (grated)
0.5 lime (juiced)
1 tablespoon shredded unsweetened coconut (shredded, unsweetened)

Instructions

Start the quick roti: In a small bowl, combine 3/4 cup all-purpose flour, 1/4 cup warm water, and 1/2 tablespoon olive oil. Mix until a dough forms. Knead on a lightly floured surface for 1 minute until smooth. Divide into 2 balls, flatten, and roll into thin rounds (about 6 inches in diameter).
For the stir-fry: Heat 1/2 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1/2 pound diced russet potato and stir-fry for 5 minutes. Add a splash of water, cover, and steam for 5 minutes, until potatoes are slightly tender.
Uncover the potatoes. Add 0.25 medium thinly sliced red onion, 1 clove minced garlic, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon black mustard seeds, and 5 curry leaves. Sauté for 3-4 minutes until onions are softened and fragrant.
Stir in 3 ounces thinly sliced green cabbage, 1/4 teaspoon turmeric powder, and 1/8 teaspoon red pepper flakes. Stir-fry for 3-5 minutes until cabbage is tender-crisp.
While the stir-fry finishes, make the carrot sambol: In a small bowl, combine 1 cup grated carrot, juice from 0.5 lime, and 1 tablespoon shredded unsweetened coconut. Mix well.
Cook the roti: Heat a dry non-stick skillet over medium-high heat. Cook each roti for 1-2 minutes per side until lightly browned and puffed. You may brush with a tiny bit of olive oil if desired.
Serve the cabbage and potato stir-fry hot with the fresh roti and carrot sambol.

Notes

Ensuring the potato is diced small (1/2-inch or less) is crucial for quick cooking. Cover the pan while cooking the potatoes to help them steam and tenderize faster.

Nutrition (per serving)

Calories: 440
Protein: 11.2 g
Carbohydrates: 70.8 g
Fat: 13.9 g
Fiber: 8.1 g
Sodium: 70 mg
Saturated Fat: 2.2 g
Sugar: 5.8 g