Curried Spinach from Botswana

Side

Spinach1 bunch

Tomato2 medium

Onion1 small

Oil2 tablespoons

Curry Powder2 tsp

SaltTo taste

Water1/4 cup

Heat the oil in a skillet over medium heat. When hot, add the diced onion and cook until lightly browned.

Add the curry powder and salt to taste and toast for a few seconds.

Add the chopped tomatoes and the water, stir well, and cook until the tomatoes begin to break down, 5-7 minutes.

Add in the chopped (or baby) spinach and cook for 7-10 minutes more, until soft and wilted.

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Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.