Mchicha

Heat the vegetable oil in a large skillet over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the chopped tomato, ground turmeric, and ground cumin. Cook until the tomato softens, about 3-4 minutes.

Add the chopped spinach to the skillet and stir to combine with the onion and tomato mixture.

Pour in the coconut milk and season with salt and black pepper to taste.

Reduce the heat to low and simmer for about 10-15 minutes, or until the spinach is tender and the flavors are well combined.