Name: Tanzanian Curried Spinach With Peanut Butter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-4 serving(s)
Ingredients: 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

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Recipe by Wildflour

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Tanzanian Curried Spinach With Peanut Butter created by Leggy Peggy

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!

Ready In:: 50mins
Serves:
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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@Wildflour

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@Wildflour

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"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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review by JDeMarois

9/13/2011

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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photo by Leggy Peggy

6/28/2008

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review by Leggy Peggy

6/26/2008

A half batch of this was perfect for our vegetarian exchange student. Used Recipe #174350, 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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review by mliss29

6/19/2008

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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photo by mliss29

6/19/2008

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