Senegal Stew with Millet
.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cups |
cabbage
coarsely chopped |
|
| 1 | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| ½ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 14 ½ | ounces |
tomatoes
|
|
| 1 | cup |
vegetable stock
|
|
| 2 | tablespoons |
peanut butter
smooth |
|
| 2 | cups |
sweet potatoes, or yams
ubed |
|
| 1 ½ | cups |
rutabaga (swede)
ubed |
* |
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked |
|
| 2 | cups |
millet
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 473 | ml |
cabbage
coarsely chopped |
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 2.5 | ml |
curry powder
|
|
| 1.3 | ml |
thyme
|
*
|
| 419.1 | ml/g |
tomatoes
|
|
| 237 | ml |
vegetable stock
|
|
| 3E+1 | ml |
peanut butter
smooth |
|
| 473 | ml |
sweet potatoes, or yams
ubed |
|
| 355 | ml |
rutabaga (swede)
ubed |
* |
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 473 | ml |
millet
cooked |
|
Directions
In a 3-qt saucepan, heat the oil over medium-high heat.
Add the cabbage, onion, and garlic and cook, stirring until the cabbage is softened.
Stir in the red pepper, curry powder and thyme. Stir in the tomatoes, breaking them up with the back of the spoon.
Add the broth and peanut butter and stir until completely smooth.
Add the potato, rutabaga, carrot and chickpeas.
Bring to a boil, reduce the heat and simmer, uncovered, 35 minutes.
Serve over millet.
