Vegan Roti Jala with Vegan Coconut Curry

We were spoiled for choices as Singapore does have many delicious local dishes. We chose Roti Jala and Coconut Curry, and decided to make it vegan so it would appeal to the vegetarians and vegans.

We selected the dish with the thought in mind that it could easily be prepared by everyone of all ages. The Roti Jala might seem intricate to make but with guided instructions, one is able to make it with ease. The mentioned reason is supported by the fact that my teenager was the one who prepared the batter and made the Roti Jala thereafter.

Chicken was substituted with vegetables as recent studies showed that diabetes is linked with red meat. Hence vegetables were used instead. As the recipe for coconut curry uses frozen vegetables, we changed it to fresh vegetables of 6 different varieties. Thus it will look colourful, appetising but most importantly nutritious. The total cost for making the curry was less than $5, making it pocket friendly as well. This is important especially for those trying to eat cleaner but don't want to spend too much money, as healthier ingredients tend to be on the pricier side. While the ingredients for Roti Jala is easily found at home, it makes the process of making it much easier.

Roti Jala is a dish that can be consumed at any time of the day, whether breakfast or lunch. It gives one a more flexible time as to when to have it.

200g of all-purpose flour
1/2 tsp. salt
1 tsp. turmeric powder
300ml water
200ml coconut milk
1 tsp. olive oil

2 tbsp olive oil
1 bay leaf
1 cinnamon stick
1 star anise
3 cardamom pods
6 cloves
1 tsp. fennel seeds
1 onion, chopped
1 tbsp ginger, grated
1 tbsp garlic, grated
2 green chili, whole
1/2 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. corn flour
1 stalk curry leaf
1 stalk mint leaf
1 small cauliflower, chopped
1 big tomato, diced
1 bell pepper, chopped
1big potato, diced
1 big carrot, diced
1 handful fresh baby corn, chopped
4-5 stalks of long beans, chopped
A dash of salt to taste

1. In a large bowl, mix the flour, salt and turmeric until evenly distributed.
   
2. Add the water and whisk well. Then, add the olive oil and whisk again. Lastly, add the coconut milk and whisk well, making sure there are no lumps.
   
3. Strain the batter through a sieve to get rid of flour lumps in the batter.
   
4. Transfer the smooth batter into the squeezy roti jala plastic bottle.
   
5. Heat up a pan. Once the pan is hot, pour strands of batter onto pan in interlocking circles to create the net shape.
6. Let it cook for a minute, and when the batter is cooked and sturdy enough to lift, roll it up and place onto serving plate.
7. Repeat steps 5-6 until desired amount of roti jala.
   
8. Place Roti Jala on serving plate.
   

1. In a large pan, heat the oil and add the spices.
   
2. Once the spices are fragrant, add the chopped onion, grated ginger and garlic and saute until they start to brown.
3. Add bell peppers, curry leaves, red chili powder, turmeric powder, all the 6 vegetables, and a tiny pinch of salt.
4. Mix it well, cover and cook until the vegetables are soft.
   
5. Add the coconut milk, stir well. Cover and cook for 5 minutes on medium heat. Dissolve corn flour into water and add to curry.
6. Cover and continue cooking until all vegetables are cooked, then uncover and continue cooking until the curry thickens.
7. Add mint leaves and whole green chilis. Add a pinch of salt to taste. Give it one good stir and you’re good to go!
   
8. Place Coconut Curry on serving bowl.
   

Serve both together and enjoy while it's hot!