Curried Spinach and Peanut Butter |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from Tanzania. It takes very little time and is really fantastic. Even better the second day for lunch. I added 1/2 a brick of firm tofu and served it over quinoa, but it would also be good over basmati rice or noodles. Ingredients:
2 lbs spinach |
1 1/2 ounces smooth peanut butter |
1 tomato |
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.
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