Podcast
Travel 
Vegan Recipes 
Tanzanian Curried Spinach With Peanut Butter
This flavorful Tanzanian Curried Spinach with Peanut Butter is a hearty and satisfying vegan dish. It combines fresh spinach with a rich, creamy sauce made from peanut butter, coconut milk, and aromatic curry powder. Enjoy it as a vibrant side dish or a fulfilling main course over rice.
Simple Tasty Recipes
Ingredients for 3 Servings
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2 lbs
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1 tablespoon
-
1
-
1
-
2 teaspoons
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1 (8 ounce) can
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4 tablespoons
-
1 teaspoon
Time
Goes Great with
Method
- Wash the spinach leaves, stack and roll them together, then coarsely chop.
- Carefully place the tomato into a small pot of boiling water for 30 seconds, then peel off the skin. Slice the tomato in half, scoop out and discard the runny inside, then coarsely chop the fleshy part.
- In a small bowl, whisk the peanut butter and coconut milk until smooth.
- Heat the vegan butter over medium-low heat in a large frying pan.
- Add the onion, tomato, salt, and curry powder. Sauté for about 5 minutes, or until the onion is soft. Stir only occasionally to avoid breaking up the tomato too much.
- Add the spinach and continue cooking for about 10 minutes, until the spinach is softened but not overly cooked.
- Stir in the peanut butter and coconut milk mixture.
- Simmer over medium-low heat for another 5-8 minutes, stirring constantly to prevent the mixture from sticking to the bottom of the pot.
- Season lightly with a little coarse ground pepper to taste.
- Serve as is as a side dish, or over hot cooked rice for a main dish.
Notes:
This dish can be served as a side or over rice as a main course. When sautéing, stir only occasionally to keep the tomato pieces intact. Adjust salt to your preference and season lightly with fresh coarse ground pepper to taste.
Vegan Substitutions Made: Butter was replaced with vegan butter.
Vegan Substitutions Made: Butter was replaced with vegan butter.
Serving info: Total recipe: 1539g · Yields 3 portions · Portion size: 513g
| Nutrient | Per 100g (or 100ml) | Per Portion | % Daily Value |
|---|---|---|---|
| Energy (kcal) | 81 | 415 | 21% |
| Carbohydrates (g) | 5.2 | 26.7 | 10% |
| ↳ of which sugars (g) | 1.3 | 6.8 | |
| Dietary fiber (g) | 2.1 | 10.6 | 38% |
| Protein (g) | 2.5 | 13.0 | 26% |
| Total fat (g) | 6.7 | 34.4 | 44% |
| ↳ Saturated fat (g) | 3.9 | 19.9 | 100% |
| ↳ Monounsaturated fat (g) | 1.3 | 6.7 | |
| ↳ Polyunsaturated fat (g) | 1.0 | 5.4 | |
| ↳ Trans fat (g) | 0.0 | 0.0 | |
| Sodium (mg) | 235 | 1207 | 52% |
| Calcium (mg) | 66 | 337 | 26% |
| Iron (mg) | 2.0 | 10.1 | 56% |
| Potassium (mg) | 422 | 2163 | 46% |
| Vitamin C (mg) | 14.5 | 74.3 | 83% |
| Vitamin B12 (µg) | 0.0 | 0.0 | 0% |
Ingredient data sources
- Spinach, raw — 907g — Spinach, raw — source: USDA
- Peanut butter, smooth, with salt — 16g — Peanut butter, smooth, with salt — source: USDA
- Tomato, red, ripe, raw, year round average — 200g — Tomatoes, red, ripe, raw, year round average — source: USDA
- Onions, raw — 110g — Onions, raw — source: USDA
- Curry powder — 4g — Spices, curry powder — source: USDA
- Coconut milk, canned, unsweetened — 240g — Nuts, coconut milk, canned, unsweetened — source: USDA
- Vegan butter — 56g — Margarine, vegetable oil spread, 60% fat, with salt — source: USDA
- Salt, table — 6g — Salt, table — source: USDA
⚠️ = estimated or sourced outside the listed databases.
% Daily Value based on FDA 2020 Daily Values for adults (2,000 kcal diet).
Goes Great with
55 mins
