Can I use frozen kale or corn in this stir fry?

Yes, the recipe specifically mentions that both fresh or frozen kale and roasted corn kernels can be used, making it convenient for preparation.

What does 'wait until the seeds begin to crackle' mean for the mustard seeds?

Heating the mustard seeds until they crackle releases their aromatic oils, infusing the dish with a distinct flavor before adding the onions and ginger.

How spicy is this stir fry with red cayenne pepper?

The recipe calls for 1 teaspoon of red cayenne pepper, which will give the stir fry a noticeable kick. You can adjust the amount to suit your preferred spice level.

What's the best way to serve this Kale and Roasted Corn Stir Fry?

The recipe suggests serving it immediately after cooking, perhaps over rice or with a side of flatbread, to enjoy its fresh flavors and textures.

How should I store any leftover Kale and Roasted Corn Stir Fry?

Store any leftovers in an airtight container in the refrigerator. While best served fresh, it can be reheated gently, though the kale may soften further upon reheating.

10.9K Views 10 months ago

Kale and Roasted Corn Stir Fry
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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Vibrant Kale and Roasted Corn Stir Fry served in a white bowl, showing green kale, golden corn kernels, and diced red onion.

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Kale and Roasted Corn Stir Fry [Vegan]

Dairy Free

Vegan

Kale and roasted corn stir fry. It's also healthy, quick and easy to make.

Ingredients You Need for Kale and Roasted Corn Stir Fry [Vegan]

2 tablespoons oil
1 teaspoon mustard seeds
1 medium sized red onion, diced
1 tablespoon finely chopped ginger
1 teaspoon red cayenne pepper
3 cups (about 1 pound) of chopped fresh or frozen kale (can be subbed with your favorite green)
1 teaspoon salt
1 cup roasted corn kernels (fresh or frozen)

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How to Prepare Kale and Roasted Corn Stir Fry [Vegan]

Heat the oil and add in the mustard seeds and wait until the seeds begin to crackle. Add in the red onion and sauté well. The onion will wilt and begin to turn softly golden. Add in the ginger and cook for another 2 minutes.
Stir in the red cayenne pepper and the kale and stir well. Stir in the salt and mix well.
Add in the kale and the salt and cook until the kale has wilted. Mix in the corn and stir well.
Cover and cook for 2 minutes and serve immediately.