Senegal Stew With Millet

Course : Curry
Serves: 4
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2 tablespoons vegetable oil
2 cups cabbage -- coarsely chopped
1 cup onion -- chopped
2 cloves garlic -- minced
1/4 teaspoon ground red pepper
1/2 teaspoon curry powder
1/4 teaspoon thyme
14 1/2 ounces tomatoes -- whole, peeled(can)
1 cup vegetable broth
2 tablespoons peanut butter -- smooth
2 cups sweet potato -- cubed
1 1/2 cups rutabaga -- cubed
1 cup carrots -- sliced in 1/2 inch pieces
1 cup chickpeas -- cooked
2 cups millet -- cooked

Preparation / 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.

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