Meat Free Monday One day a week can make a world of difference

Cauliflower and Broccoli Stir-Fry

Vivek Singh
  • Serves: 4-6
  • Preparation: 15
  • Cooking: 10
  • Ready: 25

A stunning and flavorsome creation from Vivek Singh, Executive Chef & CEO of one of the top Indian restaurants in London, The Cinnamon Club.


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
  • ½ teaspoon salt
  • ½ sugar
  • juice of ½ 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


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.

Additonal notes

This recipe is from Cinnamon Kitchen The Cookbook by Vivek Singh. Recipe reproduced with the kind permission of Vivek Singh.

The Cinnamon Club
The Old Westminster Library
30-32 Great Smith Street
London SW1P 3BU


Telephone: 020 7222 2555


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