Tanzanian Curried Spinach With Peanut Butter

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 saute 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.