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Sri Lankan Style Beef Kothu

Sri Lankan Style Beef Kothu

Sri Lankan Style Beef Kothu

with Cabbage, Carrot and Tortilla 'Roti'

Recipe Development TeamPublished on August 19, 2025

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Celebrate the festival of lights this October with recipes inspired by the dishes often enjoyed around Diwali. Kothu is a popular Sri Lankan street food dish which typically stir-fries meat and vegetables with chopped up pieces of roti. Here, we've made it even simpler by using tortilla pieces instead of roti - you'll be surprised how close they come to the real thing!

Allergens:

Wheat

•Cereals containing gluten

•Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Shredded Savoy Cabbage

240 grams

British Beef Mince

1 unit(s)

Carrot

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Sri Lankan Style Curry Powder

15 grams

Ginger, Garlic & Lemongrass Puree

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3240 kJ

Energy (kcal)774 kcal

Fat34 g

of which saturates16.3 g

Carbohydrate77.4 g

of which sugars21 g

Dietary Fibre10.2 g

Protein37.4 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Grater

Instructions

Fry the Cabbage and Beef

1

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the savoy cabbage and beef mince. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Prep Time

2

While the beef fries, trim the carrot, then coarsely grate (no need to peel).

Pile the tortillas onto each other and slice the tortillas into 1cm thick strips. Cut the strips into smaller approximately 3cm long strips.

Add the Flavour

3

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stir in the korma curry paste, Sri Lankan style curry powder and ginger, garlic & lemongrass puree. Fry until fragrant, 1 min.

Bring on the 'Roti'

4

Once fragrant, stir in the carrot, tortilla strips and sugar (see pantry for amount).

Stir-fry, 1-2 mins. Season with salt and pepper.

All Together Now

5

Next, stir in the creme fraiche, honey and water for the sauce (see pantry for both amounts). Simmer until thickened, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up

6

Share the Sri Lankan style kothu between your serving bowls.

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