Name: Red Amaranth and Spinach WITH A COCONUT-CHILE SAUCE
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pounds fresh red amaranth (well rinsed, tough stems discarded); 1 pound fresh spinach leaves (well rinsed); 4 tablespoons coconut oil or canola oil; 0.5 cup shredded dried unsweetened coconut; 1 tablespoon coriander seeds; 8 dried red Thai or cayenne chiles (8 to 10, to taste, stems removed); 1 teaspoon black or yellow mustard seeds; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal, picked over for stones); 2 teaspoons coarse kosher or sea salt; 1 medium-size lime (juice of)

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Red Amaranth and Spinach WITH A COCONUT-CHILE SAUCE — Formulation & Method | CuliNect