Ingredients
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
Directions
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