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Curried Spinach and Peanut Butter

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“This recipe is from Tanzania. It takes very little time and is really fantastic. Even better the second day for lunch. I added ½ a brick of firm tofu and served it over quinoa, but it would also be good over basmati rice or noodles.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the veggies.
  2. Mix the peanut butter with the coconut milk.
  3. Heat oil in a skillet and sauté the veggies with the salt and curry powder for about 5 minutes or until the onion is softened.
  4. Add spinach and cook for 15 minutes longer.
  5. Add peanut butter and coconut milk.
  6. Simmer for 5 minutes until heated through.
  7. Serve over rice.

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