Sides · African

Botswana-Style Curried Spinach (Morogo)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 25, 2026

This is the kind of simple, satisfying side that comes together in one skillet with pantry staples. Sweet onions, juicy tomatoes, and warm curry powder soften a big bunch of spinach into something you will want to make on repeat. It goes with just about anything, from grilled chicken to a bowl of rice.

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Botswana-Style Curried Spinach (Morogo)

Why you'll love this

  • Ready in under 30 minutes with just one pan.
  • Uses cheap, everyday ingredients you likely already have.
  • Naturally vegan and gluten-free.
  • A tasty way to eat a whole bunch of greens.

EveryDayMeal recipe

Botswana-Style Curried Spinach (Morogo)

Prep
10m
Cook
18m
Total
28m
Serves
4
Level
Easy

Ingredients

  • 1 large bunch (about 10 ounces) spinach, roughly chopped (or baby spinach)
  • 2 medium tomatoes, chopped
  • 1 small onion, diced
  • 2 tablespoons oil
  • 2 teaspoons curry powder
  • to taste salt
  • 1/4 cup water

Equipment

  • Large skillet
  • Cutting board
  • Chef's knife
  • Wooden spoon

Instructions

  1. Heat the oil in a large skillet over medium heat until it shimmers, then add the diced onion and cook until softened and lightly golden, about 5 to 6 minutes, so it turns sweet instead of sharp.
  2. Sprinkle in the curry powder and a pinch of salt, then stir and toast for about 30 seconds, just until fragrant, which wakes up the spices and deepens the flavor.
  3. Add the chopped tomatoes and the water, stir well, and cook until the tomatoes soften and start to break down into a loose sauce, about 5 to 7 minutes.
  4. Add the chopped spinach and cook, stirring now and then, until it wilts down and turns tender, about 7 to 10 minutes, then taste and add more salt if needed before serving.

Tips from the kitchen

  • Squeeze out excess water if using thawed frozen spinach, or the dish will turn watery.
  • Use fresh, ripe tomatoes for the best sauce, or a handful of canned diced tomatoes in a pinch.
  • Add spinach in batches if your skillet is crowded, letting each handful wilt before adding more.

Estimated nutrition per serving: 110 cal · 3g protein · 8g carbs · 8g fat

Make it your own

  • Stir in a splash of coconut milk at the end for a richer, creamier side.
  • Swap the spinach for kale or Swiss chard, cooking a few minutes longer until tender.
  • Add a minced garlic clove or a pinch of red pepper flakes with the curry powder for more punch.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if it looks dry.

Good to know

Can I use frozen spinach?
Yes. Thaw it first and squeeze out as much water as you can, then cook just until heated through, about 3 to 4 minutes.
What curry powder should I use?
Any standard mild or medium curry powder works. Start with 2 teaspoons and add more if you like it bolder.
What do I serve this with?
It pairs well with rice, flatbread, or grilled meats, and works as a light lunch on its own.
Can I make it ahead?
Yes, it reheats nicely, so you can cook it a day ahead and warm it up when needed.

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