Curried Spinach and Peanut Butter

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: 20 mins
• 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.