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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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    Units: US | Metric


    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


      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!

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    • on June 26, 2008


      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!

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    • on June 19, 2008


      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.

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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
    Total Fat 48.6 g
    Saturated Fat 34.1 g
    Cholesterol 61.0 mg
    Sodium 1811.3 mg
    Total Carbohydrate 90.9 g
    Dietary Fiber 13.4 g
    Sugars 68.4 g
    Protein 18.2 g

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