This vibrant, gently spiced dish celebrates the earthy, slightly nutty flavor of amaranth leaves, a beloved green in many tropical cuisines. Simmered until tender, then combined with golden onions, ripe tomatoes, and rich coconut milk, the result is a luscious, lightly creamy stew balanced by a splash of fresh lemon juice. Simple and nourishing, it’s a beautiful way to showcase seasonal greens — equally delicious served on its own or as a colorful side to rice, fish, or grilled vegetables.
INGREDIENTS:
2 lbs. amaranth leaves, washed well
1 quart water
1 3/4 cup coconut milk
1 large onion, chopped
2 large tomatoes, seeded and chopped
1 tablespoon vegetable oil
1 teaspoon salt
1 lemon, juiced
METHOD:
In a large pot, bring the water and salt to a boil. Add the amaranth leaves, cover, and simmer over medium heat for 12–15 minutes, or until the leaves are tender and wilted. Drain thoroughly in a colander and set aside.
In a large skillet or sauté pan, heat the oil over medium heat. Add the onion and cook, stirring often, until softened and golden brown, about 6–8 minutes.
Stir in the chopped tomatoes and cook until they begin to break down and form a thick sauce, about 5 minutes.
Add the drained amaranth leaves to the skillet and toss to combine with the tomato mixture. Pour in the coconut milk, reduce heat to low, and simmer gently for 10 minutes, stirring occasionally.
Adjust seasoning with salt and stir in the lemon juice just before serving for a bright, fresh note.
SERVING SUGGESTIONS:
-
Serve warm over steamed jasmine or basmati rice for a comforting vegetarian meal.
-
Pair with grilled fish, shrimp, or chicken for a coastal-inspired dinner.
-
Add a pinch of chili flakes or sliced fresh chilies for gentle heat.
-
Garnish with fresh cilantro or toasted coconut flakes for color and texture.
YIELD: 4-6 servings
