Combine garlic, ginger, half the sliced onion, curry leaves, green chilli and tomato in a food processor and process to form a paste.

Heat oil in a large wok over high heat. Add paste and cook, stirring frequently, for 5 minutes or until slightly coloured. Add curry powder, tomato paste, cumin and soy sauce, and stir to combine. Add carrot, cabbage and remaining sliced onion, and cook for 1 minute or until vegetables are almost tender. Add roti and cook for 2 minutes or until warmed through and starting to colour. Push mixture to the side of the wok, add beaten egg and stir for 1 minute or until just set. Stir to combine then serve with lemon wedges, extra chilli and coriander.

Notes

• Curry leaves, Sri Lankan curry powder, roti canai and paratha are from Asian and Indian food shops and select greengrocers.

Photography by Mark Roper. Food preparation by Phoebe Wood. Styling by Justine Poole.

As seen in Feast magazine, February 2015, Issue 39.