Amaranth Leaves Spinach in Coconut Milk

Amaranth leaves are rich in iron, calcium, and vitamins A and C. They are known for their antioxidant and anti-inflammatory properties.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Amaranth Leaves Spinach in Coconut Milk

Cooking Method: Boiling, Simmering Cuisine: Asian, Indian Courses: Lunch, Vegan, Vegetarian Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Amaranth Leaves
• 200 gram Spinach
• 1 cup Coconut Milk
• 1 medium Onion
• 2 clove Garlic
• 1 inch Ginger
• 2 piece Green Chili
• 2 tablespoon Coconut Oil
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice
• 2 tablespoon Fresh Coriander Leaves

Instructions

1. Heat coconut oil in a pan and add chopped onion, garlic, ginger, and green chili. Saute until onions turn translucent.
2. Add amaranth leaves and spinach to the pan. Cook until the leaves wilt.
3. Add turmeric powder, cumin powder, coriander powder, and salt. Mix well.
4. Pour coconut milk into the pan and simmer for 10 minutes.
5. Stir in lemon juice and garnish with fresh coriander leaves.
6. Serve hot with rice or roti.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.