Tanzanian Curried Spinach With Peanut Butter

READY IN: 50mins
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!

Ingredients Nutrition

Directions

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

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