Sri Lankan Vegan Brunch Delight: Coconut Milk Kottau Roti with Eggplant Molee and Jackfruit Curry

Allergens

Coconut - Soy (potential in store-bought coconut milk)

Ingredients

• 2 cups all
• purpose flour
• 1 cup coconut milk
• 1/2 cup water
• 1 teaspoon salt
• 4 tablespoons coconut oil, divided
• 2 eggplants, diced
• 1 can young jackfruit, drained and shredded
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can coconut milk
• 1/2 cup fresh coconut milk
• 1/4 cup tomato paste
• 1 teaspoon tamarind paste
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. a. Prepare the kottau roti dough by combining flour, coconut milk, water, salt, and 2 tablespoons of coconut oil in a large bowl. Mix until a soft dough forms, then knead for 5 minutes. Cover with a damp cloth and let rest for 30 minutes. b. Prepare the eggplant molee by heating 2 tablespoons of coconut oil in a pan over medium heat. Add onion, garlic, ginger, mustard seeds, cumin seeds, turmeric powder, ground coriander, and cayenne pepper. Cook until fragrant, about 2 minutes. c. Add diced eggplant to the pan, stirring to coat in spices. Cook for 5 minutes, then add tomato paste and tamarind paste. Stir well and cook for another 3 minutes. d. Pour in coconut milk and fresh coconut milk. Bring to a boil, then reduce heat and simmer until eggplant is tender, about 10 15 minutes. Season with salt and pepper to taste. e. Prepare the jackfruit curry by heating 2 tablespoons of coconut oil in another pan over medium heat. Add onion, garlic, ginger, mustard seeds, cumin seeds, turmeric powder, ground coriander, and cayenne pepper. Cook until fragrant, about 2 minutes. f. Add shredded jackfruit to the pan, stirring to coat in spices. Cook for 5 minutes, then add coconut milk and fresh coconut milk. Bring to a boil, then reduce heat and simmer until jackfruit is tender, about 10 15 minutes. Season with salt and pepper to taste. g. Roll out the kottau roti dough into thin circles and cook on a hot griddle until golden brown and flaky. h. Serve the eggplant molee and jackfruit curry alongside the kottau roti, garnished with fresh cilantro leaves.

Chef’s Insight

The combination of coconut milk in both the kottau roti and the curries adds a rich, creamy texture that makes this dish feel indulgent.

Notes

This recipe is vegan and can be made gluten-free with a simple substitution.