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Spicy stir-fried vegetables

Sanjay Dwivedi from Market Kitchen
The combination of spiced vegetables and sweet coconut makes the perfect starter in this recipe by Sanjay Dwivedi

Spicy stir-fried vegetables

Method

1. In a hot wok, add the olive oil and carefully fry the mustard seeds until they start to pop and crackle.

2. Add the ginger and chillies and cook for 1 minute, then stir in the cashew nuts, grated coconut, and curry leaves.

3. Add the blanched vegetables to the wok and toss to warm through. Season with salt to taste.

4. Squeeze over the lemon juice and sprinkle over the chopped coriander. Pile on a plate to serve.

Cook's note
Serve the stir-fried vegetables alongside Sanjay Dwivedi's tempered lentils and paneer with stir-fried vegetables for an Indian vegetarian feast.

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Serves: 4-6

Prep: 15 min
Cook: 10 min

Ingredients
4 tsp Olive oil
2 tsp black Mustard seeds
1 1/2 tsp finely chopped Ginger
2 green chillies, chopped
100g oven roasted whole cashew nuts
1/4 fresh Coconut, grated
3 curry leaves
200g Brussels sprout tops, blanched
200g Cauliflower, blanched
200g Broccoli, blanched
1/2 lemon, juice only
2 tsp chopped Coriander