A perfect combination: spinach and coconut milk. Both are affordable superfoods. When it comes to spinach, there are a couple of varieties, including Amaranth Spinach. It is truly affordable and can be cooked into spinach stir fry, anchovies spinach soup, lentil spinach curry, and many more spinach recipes.
Today’s recipe is also a curry style, Malay-style
vegetable curry (VEGETABLE SOUR SPICY CURRY/ASAM PEDAS). It falls under vegetarian and vegan recipes. It begins with
making the rempah, a homemade spice mix. Then, amaranth is added, which is mild
and slightly sweet. Cooked with the spice mix and coconut milk, it becomes a
thick, mildly sweet curry. The curry is a vibrant color mix of yellow, green,
red, and reddish-purple, making it as visually appealing as it is delicious.
Ingredients
1 bunch spinach - cut of roots, rinsed and sliced
1 ½ cups thick coconut milk
2 turmeric leaves - sliced
3 tbsp oil
Salt to taste
1 bunch spinach - cut of roots, rinsed and sliced
1 ½ cups thick coconut milk
2 turmeric leaves - sliced
3 tbsp oil
Salt to taste
For Herbs Spice Mix (blend)
1 large red onion
1 inch fresh turmeric
1 lemongrass
Fresh red chilies - as needed
Method
Heat the oil in a pot and add the blended/pounded
ingredients.
Fry till aromatic and oil splits.
Pour in 1 cup of water and simmer.
Add spinach, cook to a texture preferred.
Pour in the coconut milk and add salt.
Simmer just to heat through.
Turn off the heat and stir in the sliced turmeric leaf.
Pour in the coconut milk and add salt.
Simmer just to heat through.
Turn off the heat and stir in the sliced turmeric leaf.
Add spinach, cook to a texture preferred.
Pour in the coconut milk and add salt.
Simmer just to heat through.
Turn off the heat and stir in the sliced turmeric leaf.
Pour in the coconut milk and add salt.
Simmer just to heat through.
Turn off the heat and stir in the sliced turmeric leaf.
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