A delightful and creamy dish featuring tender amaranth leaves simmered in coconut milk, enhanced with aromatic spices and fresh vegetables.
Bring a large pot of water to a boil and add a pinch of salt.
Adding salt to the water helps to enhance the flavor of the amaranth leaves.
Add the washed amaranth leaves to the boiling water and cook until tender, about 10 minutes.
Ensure the leaves are fully submerged for even cooking.
Drain the cooked amaranth leaves and set aside.
Press gently to remove excess water for a better texture.
Heat oil in a frying pan over medium heat.
Use a non-stick pan to prevent sticking.
Sauté the chopped onion, garlic, and ginger until fragrant and golden.
Stir continuously to avoid burning the garlic.
Add the chopped tomatoes, turmeric, and black pepper to the pan and cook until the tomatoes soften.
Mash the tomatoes slightly for a smoother consistency.
Stir in the drained amaranth leaves and mix well.
Ensure the leaves are evenly coated with the spice mixture.
Pour in the coconut milk and simmer for 10 minutes.
Stir occasionally to prevent the coconut milk from curdling.
Adjust seasoning with salt and a squeeze of lemon juice.
Taste and adjust to your preference for a balanced flavor.
Serve the dish warm, garnished with a slice of lemon.
Pair with steamed rice or flatbread for a complete meal.
