Senegal Stew with Millet (Senegal)

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SENEGAL STEW WITH MILLET

 

2 tb vegetable oil

2 c cabbage, coarsely chopped

1 c onion, chopped

2 garlic cloves, minced

¼ ts ground red pepper

½ ts curry powder

¼ ts thyme

14½ oz tomatoes, whole, peeled (can)

1 c vegetable broth

2 tb peanut butter, smooth

2 c sweet potato, cubed

1½ c rutabaga, cubed

1 c carrots, sliced in ½ " pieces

1 c chickpeas, cooked

2 c millet, cooked

 

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.

 

4 servings

 

country : Senegal

course : vegan dish

 

source : internet

<http://recipes.wenzel.net/s/senegal_stew_with_millet.html>

 

 

 

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