Ingredients

Instructions

  1. Wash the spinach leaves, stack and roll leaves together, then coarsely chop.
  2. 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.
  3. In small bowl, whisk the peanut butter and coconut milk til smooth.
  4. Heat the butter over medium low heat in large frying pan.
  5. 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.
  6. Add the spinach, and continue cooking for about 10 minutes, until the spinach is softened, but not overly cooked.
  7. Stir in the peanut butter/coconut milk mixture.
  8. 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.
  9. Season lightly with a little coarse ground pepper to taste.
  10. Serve as is as a side dish, or over hot cooked rice for a main dish.