Servings: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Calories: 84kcal
Kale stirfry is a Sri Lankan side dish and a stir fry with kale and coconut. It is a quick, gluten free, vegan recipe.
Ingredients
- 500 grams Kale or a small bunch
- 1 teaspoon Coconut Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- 1 teaspoon Red Chilli flakes or to taste
- small Onion or ½ cup when sliced
- 6 Curry Leaves
- ¾ teaspoon Salt or to taste
- 2 tablespoon grated fresh Coconut
Instructions
- Wash kale and pluck the leaves. If the stem is very tender, use it as well.
- Finely chop kale leaves and leave it in a colander to drain. Leave it for 1 hour or put it in a salad spinner. When pressed for time, pat dry with paper towels.
- Heat oil in a pan, add cumin, mustard seeds and let the seeds splutter.
- Thrown in the red chilies and let brown.
- Add onion, curry Leaves, some salt and sauté on high flame until onions are soft.
- Gradually add kale leaves and stir until leaves wilt.
- Cover the pan and cook for a minute, then uncover and continue stir frying on high flame until leaves are cooked. I prefer crispy and not too soft kale.
- For softer kale, cook a little longer and mind you kale is thick and takes longer to cook when compared to spinach.
- Sprinkle grated coconut and give a good stir.
- Taste kale stir fry and adjust salt to taste.
- Serve hot with steaming rice.
Notes
- Dry Coconut – Use fresh or frozen coconut. If using dry coconut, soak grated dry coconut in water for ½ – 1 hour.
- Variation – Use combination of red and green chilies or only green chilies.
Nutrition
Serving: 0g | Calories: 84kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g| Saturated Fat: 2g | Sodium: 617mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8689IU | Vitamin C: 184mg | Calcium: 143mg | Iron: 2mg
