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    You are in: Home / Recipes / Tanzanian Curried Spinach With Peanut Butter Recipe
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    Tanzanian Curried Spinach With Peanut Butter

    Tanzanian Curried Spinach With Peanut Butter. Photo by Leggy Peggy

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Wildflour's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the spinach leaves, stack and roll leaves together, then coarsely chop.
    2. 2
      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.
    3. 3
      In small bowl, whisk the peanut butter and coconut milk til smooth.
    4. 4
      Heat the butter over medium low heat in large frying pan.
    5. 5
      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.
    6. 6
      Add the spinach, and continue cooking for about 10 minutes, until the spinach is softened, but not overly cooked.
    7. 7
      Stir in the peanut butter/coconut milk mixture.
    8. 8
      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.
    9. 9
      Season lightly with a little coarse ground pepper to taste.
    10. 10
      Serve as is as a side dish, or over hot cooked rice for a main dish.

    Ratings & Reviews:

    • on September 13, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2008

      45

      A half batch of this was perfect for our vegetarian exchange student. Used Madras Curry Powder, baby spinach and half a tin of chopped tomatoes. Have made a similar recipe that calls for a bit more peanut butter, and think the extra dollop is worth it. Made and enjoyed for Zaar World Tour. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2008

      55

      This is *so* good. The mix of flavors is really just perfect. I didn't peel the tomato because I'm kind of lazy. lol. But I did seed it. I really enjoyed this! Thanks, Kelly! Reveiwed for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tanzanian Curried Spinach With Peanut Butter

    Serving Size: 1 (377 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 822.6
     
    Calories from Fat 437
    53%
    Total Fat 48.6 g
    74%
    Saturated Fat 34.1 g
    170%
    Cholesterol 61.0 mg
    20%
    Sodium 1811.3 mg
    75%
    Total Carbohydrate 90.9 g
    30%
    Dietary Fiber 13.4 g
    53%
    Sugars 68.4 g
    273%
    Protein 18.2 g
    36%

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