Stir-Fried Green Amaranth with Coconut

(Photo by Laurel Fan/Flickr)

Serves 4-6.


250 g/8 oz/4 cups green amaranth leaves
2 tablespoons oil
1 onion, finely chopped
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1/2 teaspoon ground turmeric
1 teaspoon chilli powder
1/4 teaspoon salt or to taste
6 tablespoons grated fresh coconut or 3 tablespoons desiccated coconut


Wash the leaves and shake off the water. Roll them in a bundle and shred finely, or chop in food processor. Heat the oil and fry the onion, garlic and ginger over low heat until fragrant, stirring frequently. Add the ground spices, then the leaves. Stir-fry for a minute, then sprinkle with salt and a few tablespoons of water. Mix in coconut. Cover and simmer for 5 minutes or until liquid evaporates. Serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)