Cooking Times

20 min
Prep Time
35 min
Cook Time
55 min
Total Time

Ingredients (14 items)

1.00 kg Amaranth leaves
cleaned and chopped
1.00 large Onion
finely chopped
2.00 medium Tomatoes
chopped
200.00 ml Coconut milk
full fat
3.00 cloves Garlic
minced
1.00 tbsp Ginger
freshly grated
1.00 medium Green chili
finely chopped
1.00 tsp Curry powder
Comorian blend
0.50 tsp Turmeric powder
1.00 tsp Cumin seeds
2.00 tbsp Vegetable oil
1.00 tsp Salt
to taste
0.50 tsp Black pepper
freshly ground
1.00 medium Lemon
juice only

Instructions (12 steps)

1
Heat oil in a large pan over medium heat.
2
Add cumin seeds and let them sizzle.
1 minutes
3
Add onions and cook until translucent.
5 minutes
4
Add garlic, ginger, and green chili.
2 minutes
5
Add curry powder and turmeric, stir well.
1 minutes
6
Add tomatoes and cook until softened.
5 minutes
7
Add amaranth leaves and stir to combine.
3 minutes
8
Pour in coconut milk and bring to simmer.
5 minutes
9
Cover and cook until greens are tender.
15 minutes
10
Season with salt and pepper.
11
Squeeze lemon juice over the greens.
12
Stir well and serve hot.