Mchicha - Tanzanian Spinach & Peanut Curry. – a delicious recipe with spinach, peanut butter, tomatoes, onion, curry powder, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.
2
Mix the peanut butter with the coconut milk in a jug & set aside.
3
Heat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder / paste and saute for 5 minutes, or until the onion becomes soft.
4
Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
5
Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.
6
Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
7
This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.
242
kcal
Calories
16
g
Fat
18
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs spinach, 1 1/2 ounces peanut butter, 1 tomatoes, 1 onion, and more.
Yes, Mchicha - Tanzanian Spinach & Peanut Curry. falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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