Cauliflower and Broccoli Stir-Fry

Cauliflower and Broccoli Stir-Fry

Cauliflower and Broccoli Stir-Fry

Recipe taken from Cinnamon Kitchen The Cookbook (£25) by Vivek Singh. Buy the book here. Reproduced with the kind permission of Vivek Singh.

Cauliflower and Broccoli
Recipe Type: Vegan
Author: Vivek Singh
Prep time:
Cook time:
Total time:
Serves: 4
A colourful and flavorsome recipe from Vivek Singh, Executive Chef & CEO of one of the top Indian restaurants in London, The Cinnamon Club.
  • oil for deep-frying
  • 1 head of broccoli, broken into florets
  • 1 head of cauliflower, broken into florets
  • 2 tablespoons vegetable oil
  • 10 fresh curry leaves
  • 3 garlic cloves, finely chopped
  • 1 red onion, chopped
  • 2 green chillies, slit lengthways
  • 1 red pepper, deseeded and cut into 1 cm dice
  • 1 yellow pepper, deseeded and cut into small dice
  • 2.5 cm piece of fresh ginger, peeled and finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • juice of 1/2 lemon
  • a few fresh coriander leaves
  • 300 g cornflour
  • 150 ml white vinegar
  • 2 teaspoons red chilli powder
  • 1 tablespoon sugar
  • 1 teaspoon cumin seeds, roasted and ground
  • 1 teaspoon salt
  1. Firstly, put the cornflour in a bowl, then stir in the remaining ingredients to make a thick batter.
  2. Set aside.
  3. Heat the oil for deep-frying in a deep-fat fryer or a deep, heavy-based saucepan.
  4. Dip the broccoli and cauliflower florets in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown.
  5. Transfer to kitchen paper to drain and keep hot.
  6. Heat the oil in a large kadhai, wok or heavy-based frying pan until smoking point.
  7. Add the curry leaves and garlic, onion, chillies and peppers and stir-fry on a high heat for 2 minutes.
  8. Add the fried broccoli and cauliflower, ginger, salt and sugar and continue stir-frying for 2 minutes.
  9. Squeeze in the lemon juice and sprinkle with the fresh coriander.
  10. Serve with steamed rice.



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