Vegan Amaranth-Coconut Curry

    Harive Soppu Bendi or Vegan Amaranth-Coconut Curry is a simple, mildly spiced coconut gravy made using gourds like bottle gourd, pumpkin, ash gourd or greens like spinach, malabar spinach, green/red amaranth etc. The only spice used in the coconut gravy is cumin and a green chilli or two for light kick of heat. This Harive Soppu Bendi makes a perfect curry for little ones or those who can’t handle too spicy curries. With no overpowering spices competing, naturally astringent amaranth leaves flavour comes through the mild coconut gravy. Try this simple and flavourful Amaranth Coconut Curry.

    Harive Soppu Bendi (Green amaranth cooked in mild coconut gravy)
    Prep Time: 10 mins
    Cooking Time: 15-18 mins
    Recipe Level: Easy/Beginner
    Spice Level: Low
    Serves: 4-6 people
    Shelf Life: Best served fresh but can be refrigerated for up to 2 days
    Serving Suggestion: With rice and pickle

    Ingredients:

    1. 1 bunch tender Harive Soppu/Green Amaranth Leaves (Around 2½ – 3 packed cups)
    2. 1 tsp Jaggary/Palm Sugar
    3. Salt to taste
    4. For Coconut Paste: 1½ packed cups grated Coconut, fresh or frozen, 1 tsp Jeera/Cumin Seeds, 1-2 Green Chillies, slit
    5. For Tadka/Tempering: 1 tsp Mustard Seeds, 1 Dry Red Chilli, cut into 2-3 pieces, A pinch of Hing/Asafoetida (Optional) A spring of Curry Leaves, ½ tbsp. Oil (Preferably coconut oil)

    Method

    Clean and wash the tender amaranth leaves. If you are not using the home grown greens or from organic shops and instead have brought it from market, it is best to soak it in a bowl of water with a tsp of salt for 10-15 minutes. This helps in cleaning any residues of pesticides clinging to the leaves. After it has been thoroughly washed, chop them to stripes of 1 inch thickness. Use the tender stems as well, and cut them into 1 inch long pieces. Set aside until needed.
    Cook the amaranth leaves in 1 cup of water along with its stems, jaggary and salt to taste. Cook it only until it wilts and doesn’t lose its vibrant green colour, about 3 mins.

    While the leaves are getting cooked, grind grated coconut along with cumin seeds and green chillies by adding little water to make smooth and thick paste.

    Add this coconut paste to the cooked greens and reduce the heat to low. Adjust the salt and let it cook uncovered until small bubbles start to appear on surface, about 5-7 mins and turn off the heat.

    While the curry is simmering, prepare the tempering/tadka by heating the oil in small pan. Once the oil is hot, add mustard seeds, red chilli pieces and hing. When the mustard seeds start to pop and splutter, add curry leaves and turn off the gas.

    Transfer the tadka to the Harive Soppu Bendi and mix them well. Cover and let it sit for 10-15 minutes for the flavours to develop and blend well.

    Serve this delicious and healthy Harive Soppu Bendi with a bowl of steaming rice and pickle and enjoy!

    (Recipe Courtesy: Sita, Monsoon Spice)

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