Succulent Malabar leaves thicken a light tomato sauce for spooning over rice.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g young Malabar spinach leaves and tender tips
- 400 g tomatoes, chopped
- 1 onion, sliced
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/4 tsp salt
Method
- Soften onion in oil 5 minutes; add garlic and cumin for 30 seconds.
- Add tomatoes and salt; simmer 5 minutes until juicy.
- Roughly chop washed leaves, add and cook 4–5 minutes until tender. Serve with rice.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Red Malabar Spinach Seeds
More ways to use your harvest
Replace the Malabar spinach with the same prepared weight of young New Zealand spinach leaves. Boil the leaves in a separate pot of water for 3 minutes, drain and discard that water, then add to the tomato mixture and cook until tender. Allow about 5 extra minutes.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
