3-Ingredient peanut butter mustard greens| Tsunga ine dovi

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with less saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and can be made with scraps.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale provides similar nutrients and can be more affordable.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced carrots and potatoes; cook for 5 minutes, stirring occasionally.

Mix in chopped green bell pepper and diced tomatoes; cook for another 5 minutes.

Add peanut butter, stirring until well combined with the vegetables.

Pour in coconut milk and vegetable broth; bring to a simmer.

Season with salt, black pepper, coriander, and cumin; stir well.

Reduce heat to low and cover; simmer for 20-25 minutes until vegetables are tender.

In the last 5 minutes, add fresh spinach and stir until wilted.

Taste and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens