Ingredients with Measurements:
- 1 bunch of spiny amaranth leaves, washed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and grated ginger to the pot and cook for another minute.
3. Add the ground cumin, ground coriander, and turmeric to the pot and stir well.
4. Add the chopped spiny amaranth leaves to the pot and stir until they are coated with the spice mixture.
5. Pour the can of coconut milk into the pot and stir well. Bring the mixture to a boil.
6. Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the spiny amaranth leaves are tender.
7. If you prefer a smoother texture, use a blender to blend the curry until it is smooth.
8. Season the curry with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 16g
Carbohydrates per serving: 12g
Protein per serving: 4g
Substitutions for ingredients:
- You can use spinach or kale instead of spiny amaranth leaves.
- You can use coconut cream instead of coconut milk for a richer curry.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Add diced chicken or tofu for a protein boost.
- Add diced tomatoes for a tangy flavor.
Tips and tricks:
- Be careful when handling spiny amaranth leaves as they can be prickly.
- If you prefer a spicier curry, add a chopped chili pepper to the pot.
- Serve the curry with rice or naan bread.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the curry in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced chili peppers, or a dollop of yogurt.
Pairings:
Serve the curry with rice or naan bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the spiny amaranth leaves thoroughly before using them in the recipe.
- Store the leftover curry in the refrigerator and consume within 3 days.
Food history:
Spiny amaranth is a leafy green vegetable that is commonly used in Indian and African cuisine.
Flavor profiles:
This curry has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the cumin and coriander.
Serving suggestions:
Serve the curry in a bowl with rice or naan bread on the side.
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Region: Indian