[Tanzania] Mchicha - Spinach & Peanut Curry<\/h1><\/div><\/span><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
900g spinach<\/p>\n
30g peanut butter<\/p>\n
1 tomato<\/p>\n
1 onion<\/p>\n
2 teaspoons curry powder (or paste, your favourite blend!)<\/p>\n
1cup Emma UHT Coconut Milk 1L 18%<\/p>\n
3 tablespoons ghee or 3 tablespoons butter<\/p>\n
1 teaspoon salts<\/p>\n
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<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\nWash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.<\/p>\n
\nStep 2<\/strong><\/p>\nMix the peanut butter with the Emma UHT Coconut Milk 18% in a jug & set aside.<\/p>\n
\nStep 3<\/strong><\/p>\nHeat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder \/ paste and saut\u00e9 for 5 minutes, or until the onion becomes soft.<\/p>\n
\nStep 4<\/strong><\/p>\nAdd the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.<\/p>\n
\nStep 5<\/strong><\/p>\nPour the peanut butter and coconut milk mixture into the pan & stir gently to mix.<\/p>\n
\nStep 6<\/strong><\/p>\nSimmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.<\/p>\n
\nStep 7<\/strong><\/p>\nThis dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.<\/p>\n
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Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
900g spinach<\/p>\n
30g peanut butter<\/p>\n
1 tomato<\/p>\n
1 onion<\/p>\n
2 teaspoons curry powder (or paste, your favourite blend!)<\/p>\n
1cup Emma UHT Coconut Milk 1L 18%<\/p>\n
3 tablespoons ghee or 3 tablespoons butter<\/p>\n
1 teaspoon salts<\/p>\n
[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]<\/p>\n
Step 1<\/strong><\/p>\n Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.<\/p>\n Step 2<\/strong><\/p>\n Mix the peanut butter with the Emma UHT Coconut Milk 18% in a jug & set aside.<\/p>\n Step 3<\/strong><\/p>\n Heat the ghee . butter over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder \/ paste and saut\u00e9 for 5 minutes, or until the onion becomes soft.<\/p>\n Step 4<\/strong><\/p>\n Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.<\/p>\n Step 5<\/strong><\/p>\n Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.<\/p>\n Step 6<\/strong><\/p>\n Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.<\/p>\n Step 7<\/strong><\/p>\n This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.<\/p>\n
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