• 3-4 cups (160g) spinach, roughly chopped by hand
• 2-3 tablespoons vinegar
• 1 pinch chili flakes (boukovo)
• Salt and pepper
• Fresh coriander for garnish, finely chopped
• 4 cups cooked brown rice for serving
METHOD
1. Place the hot water and the stock cube in a saucepan over medium heat until the cube dissolves. Add the onion, ginger, and garlic. Cover the saucepan and let them boil for 15 minutes.
2. In a heatproof bowl, mix the peanut butter, tomato paste, vinegar, and chili flakes. Add a little broth from the saucepan and thin it out. Pour this mixture into the saucepan. Add the spinach and let it simmer for 20-25 minutes uncovered. Season with salt and pepper.
3. When the volume of the soup/sauce has reduced to 2/3 or 1/2, and it has achieved a creamy texture (thicker than soup, thinner than a heavy sauce), serve with rice and chopped fresh coriander.
