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Senegal Stew with Millet


Saved in 7 recipe boxes and 2 cookbooks

.

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons vegetable oil
2 cups cabbage
coarsely chopped
1 cup onions
chopped
2 each garlic cloves
minced
1/4 teaspoon red pepper flakes
ground
*
1/2 teaspoon curry powder
1/4 teaspoon thyme
*
14 1/2 ounces tomatoes
1 cup vegetable stock
2 tablespoons peanut butter
smooth
2 cups sweet potatoes, or yams
ubed
1 1/2 cups rutabaga (swede)
ubed
*
1 cup carrots
sliced
1 cup chickpeas (garbanzo beans)
cooked
2 cups millet
cooked
* not incl. in nutrient facts

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.

First published: last updated: 2016-08-27

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

+1

over 3 years

quite tasty and winter warming. I ended up using more peanut butter for my taste.

Comments

 

Nutrition Facts

Serving Size 541g (19.1 oz)
Amount per Serving
Calories 75124% of calories 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?
 

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