Sri Lankan Veggie Kottu with Paratha

1. 1

   Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add the eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from the heat.

2. 2

   Heat the remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in the onion, garlic, and ginger; cook and stir often until the onions are nearly translucent, about 5 minutes. Add the carrots; cook and stir until the carrots are almost tender but still crisp, 7 to 8 minutes.

3. 3

   Stir the cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetables; stir until coated. Reduce the stove top heat to low.

4. 4

   Mix the eggs and paratha into the vegetable mixture. Stir in the remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until the flavors meld, about 3 minutes. Season with salt and pepper.

• Calories 609.33 kcal High
• Protein 18.94 g Good Source
• Carbs 90.66 g Moderate
• Total Fat 18.54 g High
• Saturated Fat 2.58 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 174.99 mg High
• Sodium 797.44 mg High
• Fiber 11.09 g Good Source
• Sugar 13.32 g High
• Added Sugar 0.0 g Low Source
• Calcium 541.97 mg Good Source
• Iron 6.38 mg Good Source
• Potassium 587.61 mg Moderate
• Vitamin A 159.08 mcg_rae Moderate
• Vitamin C 47.3 mg Good Source
• Vitamin D 2.99 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅