Ingredients:
200g spinach
1 tbsp peanut butter
250ml coconut milk
1 onion, chopped
1 tbsp of curry powder
1 large tomato, blanched, peeled, and diced
1/2 dried chilli pepper
oil for frying
Method:
Wash the spinach, then roll leaves together and shred finely with a sharp knife. Cut a cross shape in the base of the tomato with a sharp knife, then pop the tomato in boiling water for 30 seconds to 1 minute then remove with a slotted spoon, peel and chop.
Warm the coconut milk in a microwave or pot then whisk in the peanut butter until dissolved.
Place a large frying pan over medium heat. Once hot, add the oil and use to fry the onion, tomato, salt and curry powder for about 5 minutes.
Add the shredded spinach and continue cooking for about 15 to 20 minutes.
Pour in the peanut butter and coconut milk mixture, bring to a simmer and cook for another 5 minutes, stirring constantly.
The curried spinach and peanut butter mixture may be served as an accompaniment or can be served as a full meal with rice.
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