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:
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.
Ingredients
- FOR THE VEGETABLES:
- 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
- FOR THE BATTER:
- 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
Instructions
- Firstly, put the cornflour in a bowl, then stir in the remaining ingredients to make a thick batter.
- Set aside.
- Heat the oil for deep-frying in a deep-fat fryer or a deep, heavy-based saucepan.
- 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.
- Transfer to kitchen paper to drain and keep hot.
- Heat the oil in a large kadhai, wok or heavy-based frying pan until smoking point.
- Add the curry leaves and garlic, onion, chillies and peppers and stir-fry on a high heat for 2 minutes.
- Add the fried broccoli and cauliflower, ginger, salt and sugar and continue stir-frying for 2 minutes.
- Squeeze in the lemon juice and sprinkle with the fresh coriander.
- Serve with steamed rice.
