Senegal Stew with Millet

Servings: 4

Ingredients:

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

Cooking Instructions:

In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion and garlic, and cook ,stirring , until the cabbage is softened. Stir in the cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with spoon. Add the broth and peanut butter, and stir until completely smooth. Add potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, & simmer uncovered for 35 mins. Serve over the millet.

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