Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion, finely diced
- 2 tomatoes, peeled and finely diced
- 1 teaspoon curry powder
- oil
- 1 cup unsalted peanuts, finely ground
- 3 to 4 cups water
- salt to taste
- 1 10-ounce package frozen chopped spinach, cooked and drained
Directions
Combine onion and tomatoes and toss with curry powder. In a heavy stewing pan, sauté mixture in a small amount of oil until onions are yellow.
Add nuts and water. Bring to a boil, then reduce to simmer, stirring constantly until simmering stage is reached. Continue cooking, uncovered, until nuts are well cooked.
Season with salt to taste. At this point, if sauce is not reduced and slightly thickened, increase heat and reduce liquid until proper consistency. Mix in cooked spinach.
Category:Ugandan Recipes
Category:Ugandan Vegetarian