Sweet Potato Tossed in Spices with Sauteed Spinach & Amaranth Leaves
Sweet Potato Tossed in Spices with Sautéed Spinach & Amaranth Leaves is a vegan bowl of colours and health with the least amount of fat, oil and also the least amount of cooking time involved in preparing this dish 😊 Good News !
Amarnath Leaves are collectively called as Amaranthus, some amaranth species are cultivated as leaf vegetables, pseudo cereals, and ornamental plants. Source Wikipedia. These leaves are consumed in various ways in India, they are prepared as dal, stir fries, sautéed for salads and soups. They resemble spinach in appearance and are packed with nutrition i.e. iron, calcium, protein, manganese, fiber. Amaranth is one of the most protein-rich of any plant-based food, rivaling that of dairy foods like cheese. It has a nutty flavour.
Sweet Potato also is packed with nutrition likewise is spinach, this whole dish takes less then an 40 minutes to prepare and cook..! which is pretty fast for any standards and is scrumptious and nutritious. I like sweet potato in any form cooked or sautéed, it fills you and keeps you away from the kitchen and fridge for at least 3 to 4 hours 😊
Sweet Potato Tossed in Spices with Sautéed Spinach & Amaranth Leaves
Nutritional Value: 319 Calories / Serving Fat 62 cal Carbs 215 cal Protein 42 cal
- 1 Med Sweet Potatoes
- ¼ tsp Turmeric
- ½ tsp Red Chilly Powder
- 2 tsp Coriander Powder
- 1 ½ Cup Spinach Finely Chopped
- 1 ½ Cup Amaranth Finely Chopped
- ¼ tsp Cumin Seeds
- 3 to 4 Fenugreek Seeds
- ¼ tsp Coriander seeds.
- ½ tsp Grated Coconut
- Oil for Stir Frying
- Salt as per taste
How to Prepare Sweet Potato Tossed in Spices with Sautéed Spinach & Amaranth Leaves...!
Chop the sweet potatoes into small cubes. Meanwhile, heat some oil put the turmeric, Red chilly and coriander powder (1 tsp) and fry them in it for less than 5 to 10 seconds (to avoid charring) and immediately add the cubed sweet potato. Mix till all the sweet potato pieces get covered with the spices. Sprinkle some salt and mix again.
Sprinkle about 1 teaspoons of coriander powder. Cover and cook on low heat for nearly 5 mins. See if its cooked, toss it over so that the spices coat cook evenly for another 5 mins. Check if it’s done. Remove from heat and keep it inside.
In the same pan, there will be some burnt spices at the base add in a little oil to it. Sauté cumin seeds, fenugreek and coriander seeds for a minute. Add the chopped green leaves in batches. Sprinkle salt at this stage as per taste and toss them evenly. This will allow you to easily de-glaze the pan and also not make a mess.
Cook uncovered on medium to high heat. When the greens are cooked, sprinkle grated coconut. Enjoy a super healthy and very colorful bowl for a snack or as part of lunch or dinner.