Remove the skin from the tomato and chop.
Peel and finely chop the onion.
Drain the liquid from the spinach.
Mix the peanut butter with the coconut milk & set aside.
Heat the butter over a 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 translucent.
Add the spinach, continue cooking for about 5 minutes.
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.
Garnish with chopped peanuts. This dish makes a side dish &/or eaten with rice.
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