Mchicha Tanzanian Spinach Peanut Curry
Experience the bold, comforting flavors of East Africa with Mchicha, a traditional Tanzanian spinach peanut curry that strikes the perfect balance between creamy, savory, and mildly spiced. This aromatic dish combines tender spinach leaves with a luscious sauce made from smooth peanut butter, rich coconut milk, and a medley of warming spices like turmeric, cumin, and coriander. Freshly sautéed onions, garlic, and ginger create the flavor-packed base, while tomatoes add a subtle tang. Ready in just 35 minutes, this vegan and gluten-free recipe is a wholesome yet indulgent option for a quick weeknight dinner or a special culinary adventure. Serve this vibrant curry with steamed rice or soft flatbreads for a satisfying meal that’s as nourishing as it is delicious. Keywords: Tanzanian spinach peanut curry, Mchicha recipe, vegan peanut butter curry, creamy spinach curry, East African cuisine.
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 120 grams peanut butter (smooth or chunky)
- 200 milliliters coconut milk
- 2 medium tomatoes
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon ginger (fresh, grated)
- 2 tablespoons vegetable oil
- 120 milliliters water
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes (optional)
Instructions
Thoroughly wash the spinach, drain it, and set aside.
Chop the onions finely, dice the tomatoes, mince the garlic, and grate the ginger. Set aside.
In a large pan or pot, heat the vegetable oil over medium heat.
Add the chopped onions and sauté for 3-4 minutes, or until they turn golden and translucent.
Stir in the minced garlic and grated ginger and sauté for another 1 minute until fragrant.
Add the diced tomatoes, ground turmeric, ground cumin, ground coriander, ground black pepper, and chili flakes (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes have softened and the spices are well mixed.
Reduce the heat to low and stir in the peanut butter, mixing until it dissolves and forms a smooth sauce.
Gradually pour in the coconut milk and water, stirring constantly to create a creamy sauce. Simmer for 5 minutes to allow the flavors to combine.
Season with salt to taste, then add the spinach to the pan a handful at a time, stirring to wilt it into the sauce. Repeat until all the spinach is incorporated.
Cover the pan and let the curry simmer gently for another 5 minutes, or until the spinach is tender and fully cooked.
Taste and adjust seasoning if necessary. Serve hot with steamed rice, flatbreads, or your preferred sides.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.7 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
