Category : International Cuisine
Author : sasa
Hits : 2347
Date : 05/12/2002
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
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 thecayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up withspoon (can also squish them through your hands as you add them --- jtk).Add the broth and peanut butter, and stir until completely smooth. Addpotato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, &simmer uncovered for 35 mins. Serve over the millet.Serves 4.
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