2 tbsp coconut oil
½ medium onion
1 tbsp minced garlic
1 tbsp minced ginger
6 large jalapenos halved and sliced
1 cup sliced leeks washed
¼ of a cabbage
½ tsp cayenne pepper (to add some spice!)
1 cup grated carrots
Salt and pepper
1 lb chopped Roti or flour tortillas
2 heaped cups of shredded chicken
In a large pan (12 inch), heat the coconut oil over medium-high heat. Then add the onion and saute until softened. Add the ginger and garlic and saute for a few seconds to heat through.
Add all the vegetables (except for the carrots) and a generous pinch of salt and stir-fry for a few minutes. Add the chicken, cayenne pepper and the curry sauce and stir-fry until the vegetables are just starting to soften.
Add the carrots and mix them in. Whisk the eggs together in a bowl, and season with a pinch of salt. Create a well in the middle of the vegetable mix and add the eggs into this well. Let the eggs cook while scrambling them. When the eggs are almost cooked, you can mix it with the vegetables and chicken. Taste and season with salt.
Add the shredded roti, and mix through with the vegetables and chicken. Mix frequently until the shredded roti is completely coated with the all the spices and curry sauce. Cook for about 5 minutes.
Serve while hot with extra leftover curry sauce (optional).