Mchicha – Tanzanian Spinach & Peanut butter curry
I stumbled upon this recipe when I was doing some research on Moroccan/North African cuisine. This curry is a creamy combination of spinach, peanut butter and coconut! All three of my favorite ingredients. I had been wanting to make this for so long, finally I made it today. And the verdict – Absolutely divine. I have altered the original recipe a little (as usual, hehe). The original one calls for coconut milk, I didn’t have any, so I soaked freshly grated coconut in warm water for 10 mins, and blended it in the microwave. Also, I like my food a little spicy, so added some chili powder and garlic.
This would be a great way to sneak in some spinach into your kids diet. They will love it so much that, there will be none left for you! The taste of peanut butter beautifully complements the other ingredients in this recipe. Actually, you could just dilute this a little more and drink it like a soup. With a piece of bread, this would be perfect for a cold day!!!
Spinach(chopped) – 1 cup
Peanut Butter – 2-3 tbsp(use more if you like,I like crunchy PB)
Coconut Milk – 1/2 cup OR Freshly grated/Frozen coconut – 2-3 tbsp
Onion – 1 medium(chopped)
Tomato – 1 medium(chopped)
Red Chili powder – 1/2 tsp(optional)
Curry Powder – 1 tsp(I used Kitchen King masala)
Garlic – 1 clove(chopped)
Water – 1 cup
Salt – to tase
Oil – 1 tsp
- If you do not have coconut milk, soak the grated coconut in warm water for 10 mins, and grind into a paste in a blender.
- Heat oil in a skillet and add the onions and garlic. Saute for 2 mins. Mix in the tomatoes and cook until tomatoes are mushy. Add water if required to keep this from burning.
- Add the curry powder, chili powder, spinach and salt. Fry until spinach is almost cooked. Now add the coconut milk and peanut butter. Mix well to ensure PB is dissolved in the gravy. Cook for 5-7 minutes. The gravy will thicken because of PB, so adjust the consistency to your liking.
- This creamy side dish will go very well with rice, roti and bread.