Amaranth leaf (spinach) curry


Bunch of amaranth leaves (you don't find them often so spinach will substitute well)
2 cm fresh ginger root (chopped small)
clove garlic (crushed)
spoon coconut oil
1 tsp cumin 
4-5 fresh tomatoes (chopped roughly)
half can coconut milk


Put ginger and garlic in a pan with the coconut oil and allow to sizzle gently

Add cumin and mix

Add in leaves and tomatoes and cover and simmer for 10 minutes

Add in coconut milk and let cook further 5 mins

Serve with brown rice