Mchicha Tanzanian Spinach Peanut Curry Recipes

Steps:

• 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.

Steps:

• Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.
• Mix the peanut butter with the coconut milk in a jug & set aside.
• Heat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder / paste and sauté for 5 minutes, or until the onion becomes soft.
• Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
• Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.
• Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
• This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.