Amaranthleavesspinachincoconutmilk Recipes

AMARANTH LEAVES SPINACH IN COCONUT MILK

Amaranth Leaves Spinach in Coconut Milk image

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.

Provided by ballarat

Categories Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 1189.2, Fat 43.7, SaturatedFat 24.2, Sodium 618.7, Carbohydrate 171.5, Fiber 18.3, Sugar 8.2, Protein 36.9

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