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Senegal Stew with Millet

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Submitted by Pishki

.

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 473
CUPS ML CABBAGE
coarsely chopped
1 237
CUP ML ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
minced
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
ground
½ 2.5
TEASPOON ML CURRY POWDER
¼ 1.3
TEASPOON ML THYME *
14 ½ 419.1
OUNCES ML/G TOMATOES
1 237
2 3E+1
TABLESPOONS ML PEANUT BUTTER
smooth
2 473
1 ½ 355
CUPS ML RUTABAGA (SWEDE)
ubed *
1 237
CUP ML CARROTS
sliced
1 237
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 541g (19.1 oz)
Amount per Serving
Calories 751 24% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 331mg 14%
Total Carbohydrate 41g 41%
Dietary Fiber 19g 77%
Sugars g
Protein 45g
Vitamin A 502% Vitamin C 91%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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