900g spinach

30g peanut butter

1 tomato

1 onion

2 teaspoons curry powder (or paste, your favourite blend!)

1cup Emma UHT Coconut Milk 1L 18%

3 tablespoons ghee or 3 tablespoons butter

1 teaspoon salts

Step 1

Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.

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Step 2

Mix the peanut butter with the Emma UHT Coconut Milk 18% in a jug & set aside.

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Step 3

Heat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder / paste and sauté for 5 minutes, or until the onion becomes soft.

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Step 4

Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.

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Step 5

Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.

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Step 6

Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.

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Step 7

This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.

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