Senegal stew with millet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | cups | Cabbage ; coarsely chopped |
| 1 | cup | Onion ; chopped |
| 2 | Cl Garlic ; minced | |
| ½ | teaspoon | Cayenne |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Dried thyme |
| 14½ | ounce | Whole peeled tomatoes |
| 1 | cup | Vegetable broth ; or water |
| 2 | tablespoons | Smooth peanut butter |
| 2 | cups | Sweet potato ; cubed |
| 1½ | cup | Rutabaga ; cubed |
| 1 | cup | Carrot ; in 1/2-inch pieces |
| 1 | cup | Chickpeas ; cooked |
| 2 | cups | Millet ; cooked |
Directions
Recipe by: "Wholesome Harvest" by Carol Gelles 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, braking 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.
Nutritional Value Per Serving: ------------------------------ calories = 349 protein = 11⅕ g carbs = 50⅖ g fiber =
8⅘ g total fat = 13 g saturated fat = 2 g zero cholesterol sodium = 407 mg