Red Amaranth Leave Stir Fry Recipe
Red Amaranth leaves are nutritious and make a lovely side side to Asian meals.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 3 servings
Keepthe red lentils to soak for about 30 minutes.
Rinse your red amaranth leaves and discard spoiled leafs if there are any. You can roughly chop the bunch of red amaranth with a knife or cut it with a kitchen scissor. I like to use the scissor.
Peel and slice your onion. Rinse your tomato and cut into smaller dices. Keep aside.
Heat up a pot with 1 Tablespoon of cooking oil and fry the onion first soft, then add the tomato and stir fry until soft. Now add in the chopped red amaranth leaves and cook for a minute or 2. Once the red amaranth has come down and lost some juice add the previously soaked lentils.
Stir fry for a minute and then add in the broth, salt and pepper. Let the spinach cook on medium stove heat for 10 minutes or until the vegetables are cooked and soft.
Top with shredded coconut. Serve with other Asian meals as a side dish. Works great with Indian meals.
Calories: 134kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 663mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6670IU | Vitamin C: 27.6mg | Calcium: 86mg | Iron: 3.1mg