Wash the spinach leaves, stack and roll leaves together, then coarsely chop.

Place the tomato carefully into a small pot of boiling water for 30 seconds, peel skin off.

Slice tomato in half and scoop out runny inside, discard this part, then coarsely chop the fleshy part.

In a small bowl, whisk the peanut butter and coconut milk until smooth.

Heat the butter over medium-low heat in a large frying pan.

Add the onion, tomato, salt, and curry powder and sauté for about 5 minutes, or until the onion is soft. Stir only occasionally.

Add the spinach, and continue cooking for about 10 minutes, until the spinach is softened.

Stir in the peanut butter/coconut milk mixture.

Simmer, over medium-low heat, for about another 5-8 minutes, stirring constantly.

Season lightly with coarse ground pepper to taste.

Serve as a side dish, or over hot cooked rice for a main dish.