A flavorful Tanzanian-inspired dish combining spinach, peanuts, and aromatic spices for a delightful meal.
Wash the spinach thoroughly and chop it roughly.
Use fresh spinach for the best flavor and texture.
Dice the tomatoes and onion finely.
For a smoother sauce, you can blend the tomatoes before adding them.
Mix the peanut butter with the coconut milk in a jug until smooth.
Warming the coconut milk slightly can help the peanut butter dissolve more easily.
Heat the ghee in a large frying pan over medium heat. Add the onion, tomato, curry powder, and salt. Sauté until the onion is soft.
Stir frequently to prevent the spices from burning.
Add the spinach to the pan and cook until wilted.
Add the spinach in batches if it doesn't fit in the pan all at once.
Pour the peanut butter and coconut milk mixture into the pan. Stir to combine and simmer for 5 minutes.
Keep stirring to prevent the sauce from sticking to the pan.
Serve the dish warm as a side or main course.
Garnish with a sprinkle of chopped peanuts or fresh herbs for added texture and flavor.
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