Curried Spinach and Peanut Butter

Submitted by dicentra

"This recipe is from Tanzania. It takes very little time and is really fantastic. Even better the second day for lunch. I added ½ a brick of firm tofu and served it over quinoa, but it would also be good over basmati rice or noodles."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 2 lbs spinach
• 1 1⁄2 ounces smooth peanut butter
• 1 tomatoes
• 1 onion
• 2 teaspoons curry powder
• 1 cup coconut milk (I think I used the entire can)
• 3 tablespoons oil
• salt and pepper

directions

1. Chop the veggies.
2. Mix the peanut butter with the coconut milk.
3. Heat oil in a skillet and sauté the veggies with the salt and curry powder for about 5 minutes or until the onion is softened.
4. Add spinach and cook for 15 minutes longer.
5. Add peanut butter and coconut milk.
6. Simmer for 5 minutes until heated through.
7. Serve over rice.

Reviews

[ChezPuppy]

Has potential, but didn't come out quite like I hoped. 2lbs. of spinach seemed like a lot, and I ended up using about 8oz, which might be why. I also found I liked the texture better when pureed in the blender immediately before serving. Next time I will try more spinach and less coconut milk.

 

[Mrs B]

Very good. I used roughly cut frozen spinach, which worked fine.