FoodieAtlas Logo
FoodieAtlas Recipes around the World

Ambrevades

Ambrevades
Comoros
⏱ — min. Serves: —

Ingredients

  • For the Ambrevades:
  • 2 cups amaranth leaves (or spinach as a substitute)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 large tomato, chopped
  • 1 cup coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil or coconut oil
  • For Garnish:
  • Fresh cilantro, chopped
  • Lemon wedges

Instructions

Prepare the Ingredients

Wash and chop the amaranth leaves (or spinach) and set aside.

Chop the onion, garlic, and tomato. Mince the ginger.

Cook the Aromatics

Heat the vegetable oil or coconut oil in a large skillet or pot over medium heat.

Add the chopped onion, garlic, and minced ginger. Sauté until the onion becomes translucent and fragrant.

Add the Spices and Tomato

Stir in the ground cumin, ground coriander, turmeric powder, and paprika. Cook for about 1 minute, allowing the spices to release their aroma.

Add the chopped tomato and cook until it breaks down and becomes saucy, about 5 minutes.

Cook the Amaranth Leaves

Add the chopped amaranth leaves (or spinach) to the skillet. Stir well to combine with the tomato and spices.

Cook for about 5-7 minutes, or until the leaves are wilted and tender.

Add Coconut Milk

Pour in the coconut milk and stir to mix everything together.

Reduce the heat and simmer for another 5-10 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.

Serve

Garnish with fresh cilantro and serve warm with lemon wedges on the side.

4o

Enjoy your meal!