Sides · African

Botswana-Style Curried Spinach (Morogo)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 7, 2026

This is the kind of side that turns a plain plate into something you actually look forward to. Fresh spinach simmers with tomatoes, onion, and warm curry powder until everything melts together into a soft, savory tangle. It comes together in one skillet with pantry basics, so it is perfect for busy nights.

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Botswana-Style Curried Spinach (Morogo)

Why you'll love this

  • Ready in about 30 minutes with pantry staples.
  • One skillet means easy cleanup.
  • Naturally vegan and gluten-free.
  • A tasty way to get a big serving of greens on the table.

EveryDayMeal recipe

Botswana-Style Curried Spinach (Morogo)

Prep
10m
Cook
20m
Total
30m
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 cooking 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, about 1 minute, so the onion sizzles the moment it hits the pan.
  2. Add the diced onion and cook, stirring now and then, until softened and lightly golden at the edges, about 5 to 7 minutes, which builds a sweet base for the dish.
  3. Stir in the curry powder and a good pinch of salt and toast for about 30 seconds, just until fragrant, so the spices bloom instead of tasting raw.
  4. Add the chopped tomatoes and the water, stir well, and cook until the tomatoes break down into a loose sauce, about 5 to 7 minutes.
  5. Add the spinach in handfuls, stirring to help it wilt, then cook for 7 to 10 minutes more until the greens are soft and tender and most of the liquid has cooked off. Taste and add more salt if needed.

Tips from the kitchen

  • If your spinach is very sandy, rinse it in a big bowl of water and lift it out, leaving the grit behind.
  • Curry powders vary a lot in heat and salt, so taste as you go and adjust at the end.
  • For a richer version, stir in a splash of coconut milk during the last few minutes.

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

Make it your own

  • Swap the spinach for kale or Swiss chard, adding a few extra minutes to soften the tougher leaves.
  • Add a minced garlic clove or a little grated ginger with the onion for more depth.
  • Stir in a can of drained chickpeas to turn it into a light main dish.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. It also freezes well for up to 2 months.

Good to know

Can I use frozen spinach?
Yes. Thaw it and squeeze out the excess water first, then add it with the tomatoes and cook until heated through, cutting the final simmer to a few minutes.
Is this dish spicy?
It is mild as written. For more heat, add a pinch of cayenne or a chopped fresh chile with the onion.
What do I serve it with?
It pairs well with rice, cornmeal porridge, flatbread, or alongside grilled chicken or fish.
Can I make it ahead?
Absolutely. It reheats beautifully and the flavor deepens overnight, making it a great make-ahead side.

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