Curried Spinach and Peanut Butter

May 16, 2023May 16, 20230 1

Aromatic and creamy Curried Spinach and Peanut Butter recipe

by The Chefin Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

303

Sugar

Fat

25g

Curried Spinach and Peanut Butter is a nutritious main dish that packs a flavorful punch. This recipe combines the creaminess of peanut butter, the aromatic flavor of curry powder, and the health benefits of spinach and coconut milk. The result is a delicious and hearty meal that can be enjoyed by vegans and non-vegans alike. This recipe is easy to prepare and can be served as a standalone meal or with a scoop of rice or bread on the side.

Instructions

1.	Rinse the spinach and chop them roughly. Set aside.
2.	Peel and chop the onion. Cut the tomato into small cubes.
3.	In a large saucepan, heat the oil over medium-high heat.
4.	Add the onion, tomatoes, and curry powder. Sauté until the onion becomes translucent.
5.	Add the spinach and stir until the spinach wilts.
6.	Add the peanut butter and stir until it is well combined with the spinach mixture.
7.	Add the coconut milk, salt, and pepper. Stir well and let it simmer for 3-5 minutes.

PROS

Curried Spinach and Peanut Butter is a vegan and gluten-free recipe.

The combination of spinach and peanut butter creates a unique flavor that is both aromatic and creamy.

This recipe is a great source of Vitamins A and C, fiber, and protein.

CONS

Some people find the texture of cooked spinach unappetizing.

This recipe may not be suitable for those with peanut allergies.

HEALTH & BENEFITS

Spinach is high in antioxidants, which have been linked to reducing the risk of chronic diseases like cancer and heart disease.
Peanut butter is a great source of protein and healthy fats.
Coconut milk is a versatile ingredient that can improve heart health and promote weight loss.

	2 lbs spinach
	1 1/2 ounces smooth peanut butter
	1 tomatoes
	1 onion
	2 teaspoons curry powder
	1 cup coconut milk ( I think I used the entire can )
	3 tablespoons oil
	salt and pepper