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: 15 mins Cook time: 10 mins Total time: 25 mins 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. 3.2.1230