October 21, 2021

Tempura Broccolini With Curry Leaf Mayonnaise

Recipe: Lynn Crawford & Lora Kirk

“Topped with tomato mint chutney and creamy curry mayonnaise, this mellow green immediately catapulted to the top of weekly requests in our house,” says celebrity chef Lynn Crawford of her tempura broccolini (below). Find more delicious family style recipes in Lynn Crawford and her partner Lora Kirk’s new cookbook Hearth & Home


Curry Leaf Mayonnaise

  • 1 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp black mustard seeds
  • 1 tsp crushed dried curry leaves
  • 1⁄4 tsp ground turmeric
  • 1⁄8 tsp Kashmiri chili powder
  • 1⁄8 tsp kosher salt

Tomato Mint Chutney

  • 3 tbsp raisins
  • 3 tbsp apple cider vinegar
  • 2 tbsp canola oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tsp grated peeled fresh ginger
  • 1 tbsp tomato paste
  • 1 cup tomato purée
  • 1 medium tomato, diced
  • 1⁄4 cup sun-dried tomatoes, thinly sliced
  • 2 tbsp brown sugar 1 cup cherry tomatoes, cut in half
  • 1⁄2 cup roughly chopped fresh mint leaves
  • Kosher salt and freshly ground black pepper

Tempura Broccolini

  • 1 cup all-purpose flour
  • 1⁄4 cup cornstarch
  • 1 tsp baking powder
  • 1⁄2 tsp kosher salt, more for seasoning
  • 1 1⁄4 cups sparkling water
  • Vegetable oil, for deep-frying
  • 2 bunches broccolini, trimmed
  • Kosher salt and freshly ground black pepper


Yield: Serves 4 to 6

Make Curry Leaf Mayonnaise

  1. In small bowl, whisk together ingredients until smooth. Use right away or store in airtight container in refrigerator for up to 2 weeks.

Make Tomato Mint Chutney

  1. In small bowl, combine raisins and apple cider vinegar. Let stand until plumped, about 10 minutes.
  2. Meanwhile, in medium saucepan, heat canola oil over medium heat. When oil is hot, add shallots, garlic and ginger, and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add tomato paste and cook, stirring, until vegetables are evenly coated, about 1 minute.
  3. Add tomato purée, diced tomato, sun-dried tomatoes, brown sugar and raisins and their vinegar. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring frequently, until thickened, about 15 minutes. Stir in cherry tomatoes and mint. Season with salt and pepper. Remove from heat and let cool.

Make Tempura Broccolini

  1. In medium bowl, whisk together flour, cornstarch, baking powder and salt. Whisk in sparkling water until just combined.
  2. Line plate with paper towel. In deep medium saucepan, heat 4″ of vegetable oil to 375°F over medium-high heat. Working in batches, dip broccolini stems one at a time into batter, then carefully place in hot oil and deep-fry until crisp and golden, about 3 minutes, turning halfway through cooking until both sides are golden brown. Using slotted spoon, transfer broccolini to paper towel to drain and season lightly with salt and pepper.
  3. Arrange broccolini tempura on serving platter and serve Curry Leaf Mayonnaise and Tomato Mint Chutney on the side.
Author: Recipes excerpted from Hearth & Home by Lynn Crawford and Lora Kirk. ©2021 by Lynn Crawford and Lora Kirk. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Maya Visnyei


House & Home October 2021


Sasha Seymour