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.