Amaranth Leaves Spinach in Coconut Milk

"Amaranth leaf is cooked in many cultures around the world. It is a flavoursome and nutritious green. Of course any other leafy green could be substituted. Serve with rice or grain of your choice."
photo by AcadiaTwo photo by AcadiaTwo
photo by AcadiaTwo
Ready In:




  • Bring water and salt to the boil in a large pot.
  • Add washed amaranth leaves and boil for 15 minutes or until tender.
  • In a separate pan, heat the oil and cook the chopped onion until golden brown.
  • Add the chopped tomatoes and cook until soft.
  • Add the well drained amaranth leaves and stir to combine.
  • Add the coconut milk and continue cooking for about 10 minutes.
  • Adjust seasoning or add lemon juice to taste.

Questions & Replies

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  1. I wish to enter the recipes used in my home town. Collect 01 Kg fresh leaves of amaranth from the plant smaller than 10" height. Wash the leaves at least thrice and let the water fully drained. Cut the leaves at least into 5 peaces. Boil the leaves for 10 minutes and drain the water again. Fry one large C hoped large onion in 100 grams butter until the onion turns to half brown, put one table spoon Garlic paste and fry it until it turns to light brown. Put 5 chopped green chilies, half tablespoon white cumin seeds, one tablespoon salt, half tablespoon red chilies powder and half teaspoon turmeric powder ( all in the same sequence) and fry it for one minute on low flame. Add one cup of Yogurt duly mashed and keep frying until the water is dry. Add the well drained boiled leaves of amaranth and mix well and fry for 5 minutes. urn the burner to the lowest heat, cover to stir for 15 minutes. Now it will be ready to serve.
  2. Loved it.... Really good and easy recipe. My husband also enjoyed it. Thank you so much for putting it on.
  3. I thought this recipe was delicious! I was surprised that the cocunut milk didn't overly sweeten the recipe. It was very easy to cook up and it would be a perfect recipe to serve to my vegetarian friends. I however used it as a side dish to grilled ribeye and mushrooms. Made for Spring PAC 2014.
  4. This is easy to make and delicious. Thanks for the recipe! I used coconut cream concentrate instead of coconut milk, which made it nice and creamy. For a grain, I used millet cooked with bouillon.
  5. Pretty delicious. I'd never tried Amaranth before, but when it was on super sale at my local asian market, I gave it a try. My boyfriend even liked this dish. A question? Can you tell me where the recipe came from? I've never had anything like this before. I'm also amazed that there are no herbs used for flavoring. Very different. Thanks for posting this recipe.



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