Senegal Stew With Millet
Ingredients
- 2 Tbs Oil
- 2 C. Cabbage coarsely chopped
- 1 C. Chopped Onion
- 2 Cloves Garlic minced
- 1/2 Tsp Cayenne
- 1/2 Tsp Curry Powder
- 1/4 Tsp Dried Thyme
- 14 1/2 Oz Can Whole Peeled Tomatoes undrained
- 1 C. Vegetable Broth or water
- 2 Tbs Peanut Butter smooth
- 2 C. Sweet Potato cubed
- 1 1/2 C. Rutabaga cubed
- 1 C. Carrot sliced 1/2-in long
- 1 C. Chickpeas cooked
- 2 C. Millet, Cooked
Instructions
- In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion,
- & garlic, and cook ,stirring , until the cabbage is softened. Stir in the
- cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with
- spoon (can also squish them through your hands as you add them --- jtk).
- Add the broth and peanut butter, and stir until completely smooth. Add
- potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, &
- simmer uncovered for 35 mins. Serve over the millet.
- Serves 4.
