Amaranth Leaves Spinach in Coconut Milk Recipe #279618
Amaranth leaf is cooked in many cultures around the world. It is a flavoursome and nutritious green. Of course any other leafy green could be substituted. Serve with rice or grain of your choice.
by ballarat
40 min | 10 min prep
SERVES 4 -6
- 1 kg amaranth, leaf
- 1 liter water
- 420 ml coconut milk
- 1 large onion
- 2 large tomatoes
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 lemon (optional)
- Bring water and salt to the boil in a large pot.
- Add washed amaranth leaves and boil for 15 minutes or until tender.
- In a separate pan, heat the oil and cook the chopped onion until golden brown.
- Add the chopped tomatoes and cook until soft.
- Add the well drained amaranth leaves and stir to combine.
- Add the coconut milk and continue cooking for about 10 minutes.
- Adjust seasoning or add lemon juice to taste.
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5 stars