Description
A vibrant and flavorful stir fry featuring kale and carrots, enhanced with Sri Lankan spices like cinnamon and black pepper, finished with a splash of lime.
Ingredients
Units
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- 2 tablespoons oil
- 1 teaspoon whole black mustard seeds
- 2 pods garlic, finely grated
- 1 teaspoon minced ginger
- 1 large 1-inch stick cinnamon, broken
- 2 dried red chilies
- 2 cups finely chopped kale
- 2 medium carrots, thinly sliced
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime
Instructions
- Heat the oil in a large pan over medium-low heat for about 1 minute.
- Add the mustard seeds and wait until they begin to crackle.
- Quickly add the ginger and garlic, stirring well for 30 seconds.
- Add the broken cinnamon stick and dried red chilies, stirring for another 30 seconds until fragrant.
- Stir in the kale and carrots, mixing well to coat with the spices.
- Cook for 8-10 minutes, stirring occasionally, until the kale is wilted and the carrots are tender.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat and stir in the lime juice just before serving.
Notes
This dish pairs well with simple steamed rice and lentils for a complete meal. Adjust the amount of red chilies to control the heat level. The lime juice adds a refreshing finish, so add it just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 9
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0