CURRIED SPINACH AND PEANUT BUTTER
Indians sailed their dhows across the Indian ocean to Zanzibar, the Tanzanian Spice Island off the east coast of Africa, to trade, for centuries before the arrival of the colonial powers. Some settled there, bringing their own spices for curry with them. This curried spinach recipe is as a result of this trading activity and the Indian settlers
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- 2 pound(s) spinach chopped
- 1 1/2 ounce(s) peanut butter
- 1 whole(s) tomato peeled and diced
- 1 whole(s) onion chopped
- 1 teaspoon(s) curry powder
- 1 cup(s) coconut milk
- 2 tablespoon(s) cooking oil
- 1 teaspoon(s) salt
- Wash the spinach, roll leaves together and chop.
- Pop the tomato in boiling water for 30 seconds to 1 minute, peel and chop.
- Peel and chop the onion.
- Mix the peanut butter with the coconut milk.
- Heat the oil over medium heat in a large frying pan.
- Add the onion, tomato, salt and curry powder and sauté for 5 minutes, or until the onion becomes soft and translucent.
- Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
- Add the peanut butter and coconut milk mixture.
- Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
- The curried spinach and peanut butter may be served as a side dish, or as a full meal when served with rice.
This recipe is a personal recipe added by SunnySoCal and has not been tested or endorsed by MyRecipes.
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