Recipe by Wildflour
The original recipe came from the Africhef recipe website, however I make it just a little bit different. This can be served as a side dish, or over rice as a main dish!
Top Review by JDeMarois
Yum! This was so quick and easy. It made a perfect side dish for curried fish with saffron rice. Quite the multicultural meal, I know. :) The only thing I changed was adding a green bell pepper at the same time as the onion for a little more veggie punch. I knew that the spinach was going to cook down to nothing so I'm glad there was some more substance in there. This is a keeper!
- 2 lbs fresh spinach leaves
- 1 tablespoon peanut butter
- 1 large tomatoes
- 1 medium onion, chopped
- 2 teaspoons curry powder
- 1 (8 ounce) can coconut milk
- 4 tablespoons butter, 1/2 stick
- 1 teaspoon salt, less if desired
- fresh coarse ground black pepper
Directions See How It's Made
- Wash the spinach leaves, stack and roll leaves together, then coarsely chop.
- Place the tomato carefully into a small pot of boiling water for 30 seconds, peel skin off. Slice tomato in half and scoop out runny inside, discard this part, then coarsely chop the fleshy part.
- In small bowl, whisk the peanut butter and coconut milk til smooth.
- Heat the butter over medium low heat in large frying pan.
- Add the onion, tomato, salt and curry powder and sauté for about 5 minutes, or until the onion is soft. Stir only occasionally so that you don't break up the tomato too much.
- Add the spinach, and continue cooking for about 10 minutes, until the spinach is softened, but not overly cooked.
- Stir in the peanut butter/coconut milk mixture.
- Simmer, over medium-low heat, for about another 5-8 minutes, stirring constantly, to make sure that the mixture doesn't stick to the bottom of the pot.
- Season lightly with a little coarse ground pepper to taste.
- Serve as is as a side dish, or over hot cooked rice for a main dish.