Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
645
Calories
14g
Protein
55g
Fat
32g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| 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 |
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
- 2 lbs spinach (collards may be substituted)
- 1½ oz peanut butter
- 1 tomato
- 1 onion
- 2 tsp curry powder
- 1 cup coconut milk
- 3 Tbsp cooking oil
- 1 tsp salt
Directions
1
Wash the spinach, roll leaves together and chop.
2
Pop the tomato in boiling water for 30 seconds to 1 minute, peel and chop.
3
Peel and chop the onion.
4
Mix the peanut butter with the coconut milk.
5
Heat the oil over medium heat in a large frying pan.
6
Add the onion, tomato, salt and curry powder and sauté for 5 minutes.
7
Add the spinach, continue cooking until the spinach is cooked.
8
Add the peanut butter and coconut milk mixture.
9
Simmer, for another 5 minutes, stirring constantly.
10
Category:Tanzanian Recipes
11
Category:Tanzanian Vegetarian
Recipe sourced from
fandom