Dantina Soppu Gashi (Red Amaranth Curry)

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Dantina Soppu Gashi (Red Amaranth Curry)

Dantina Soppu Gashi (Red Amaranth Curry) is a traditional Indian recipe (from the Kokan region) for a classic vegan cury of red amaranth leaves and grated coconut that's finished with a garlic tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Red Amaranth Curry (Dantina Soppu Gashi).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Vegan Recipes Indian Recipes

Red Amaranth Curry (sometimes known as Red Spinach Curry) is a unique Konkani (in the Konkan region, along the western coast of India) delicacy made from Red Spinach or Amaranth, Garlic, and Coconut.

Ingredients:

1 Bunch Red Amaranth, leaves separated from stems (reserve the stems) and finely chopped
8 Garlic cloves, 4 For Blended Masala and 4 Finely sliced 4 for Garlic Tempering
75g (1 cup) fresh Coconut, grated
4 Dried Red Chillies
2 tbsp Tamarind Pulp
250ml (1 cup) Water
Oil or ghee for frying
Salt, to taste

Method:

First prepare the masala. Combine the coconut, 4 garlic cloves, dried red chillies and 2 tsp of the tamarind pulp in a blender and process to a paste. Scrape into a bowl and set aside.

Place a pan over medium heat and add 100ml (2/5 cup) water. Coarsely chop the red amaranth stems, add to the pan and cook for 5 minutes.

Now add the remaining water and the red amaranth leaves. Continue cooking for 2-3 minutes then season with ½ tsp salt (or to taste). Stir in the blended masala, mixing thoroughly to combine and cook for 10 minutes.

Now prepare the garlic tempering. Heat a little oil in a pan and when hot add the 4 finely sliced garlic cloves. Cook for about 90 seconds until golden brown.

Turn the curry into a serving bowl, top with the garlic tempering and serve.