Category : International Cuisine
Author : sasa
Hits : 2882
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.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich