MCHICHA - TANZANIAN SPINACH & PEANUT CURRY.
Mchicha is a very traditional dish in Tanzania & can be made like this with peanut butter - homemade or natural is best - or it can be made with a whole coconut (grated flesh & milk) instead. Posted for ZWT 4.
Provided by Um Safia
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.
- Mix the peanut butter with the coconut milk in a jug & set aside.
- 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.
- Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
- Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.
- Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
- This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.
SAUTEED SPINACH WITH PEANUTS
Categories Side Sauté Vegetarian Quick & Easy High Fiber Peanut Spinach Vegan Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté spinach with peanuts, red pepper flakes, and soy sauce, stirring, until tender, about 1 minute. Sprinkle spinach with salt and pepper.
RICE NOODLES AND TOFU IN PEANUT SAUCE
Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Provided by Mindy Hermann, RDN
Categories Noodle Tofu Bell Pepper Peanut Butter Soy Sauce Vinegar Lime Spinach Cilantro Peanut Vegetarian Crohn's & Colitis Crohn's
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
- Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
- Meanwhile, cook noodles according to package directions.
- Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
- Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.
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