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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.

5.0 · 6 reviewsRecipe card by ballaratEditorial by recipesvibrant · Updated October 13, 2026
GreensVegetableVegan< 60 Mins
Amaranth Leaves Spinach in Coconut Milk

Total time

40 min

Servings

1

Calories

1189.2

Category

Spinach

Experience a creamy, nutrient-rich twist on traditional greens with this Amaranth Leaves Spinach in Coconut Milk recipe. Perfectly plant-based and ready in under 40 minutes, this dish balances the earthy flavor of fresh amaranth with the rich, velvety sweetness of coconut milk. It is an ideal vegan side dish for those seeking a healthy, quick, and flavorful meal.

Ingredients

Makes 1 serving

  • 1 amaranth
  • 1 water
  • 420 coconut milk
  • 1 onion
  • 2 tomatoes
  • 1 salt
  • 1 lemon

Method

  1. Bring water and salt to the boil in a large pot.

  2. Add washed amaranth leaves and boil for 15 minutes or until tender.

  3. In a separate pan, heat the oil and cook the chopped onion until golden brown.

  4. Add the chopped tomatoes and cook until soft.

  5. Add the well drained amaranth leaves and stir to combine.

  6. Add the coconut milk and continue cooking for about 10 minutes.

  7. Adjust seasoning or add lemon juice to taste.

Cook's notes

  • Wash the amaranth leaves thoroughly in cold water to remove any grit or soil before cooking.
  • For a deeper flavor profile, sauté aromatics like garlic, ginger, and shallots before adding the greens.
  • Don't overcook the spinach; keep it bright green and slightly tender to retain its nutritional integrity.
  • Use full-fat canned coconut milk for the creamiest texture, or light coconut milk for a lower-calorie version.

Easy swaps

  • If fresh amaranth leaves are unavailable, substitute with regular spinach, kale, or Swiss chard.
  • Add red chili flakes or fresh bird's eye chilies if you prefer a spicy kick.
  • Replace coconut milk with unsweetened almond or soy milk for a lighter, nuttier flavor.
  • For extra protein, stir in a handful of soaked chickpeas or pan-fried tofu cubes.

Frequently asked

What are amaranth leaves?

Amaranth leaves are highly nutritious, leafy greens similar to spinach, often used in Indian, Southeast Asian, and African cuisines. They have an earthy flavor and hold their shape well when cooked.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses whole vegetables and coconut milk. Always check your coconut milk label to ensure no thickeners containing wheat have been added.

Can I make this dish ahead of time?

Yes, it stores well in the refrigerator for up to 3 days, making it an excellent option for meal prep.

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