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Spicy stir-fried vegetables
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 4-6
The combination of spiced vegetables and sweet coconut makes the perfect starter in this recipe by Sanjay Dwivedi
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- Cooks Tips...
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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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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
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.
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