| 2 | tablespoons | vegetable oil
|
| 2 | cups | cabbage, coarsely chopped
|
| 1 | cup | onion, chopped
|
| 2 | x | Garlic cloves, minced
|
| 1/4 | teaspoon | red pepper, ground
|
| 1/2 | teaspoon | curry powder
|
| 1/4 | teaspoon | thyme
|
| 14 1/2 | ounces | tomatoes
|
| 1 | cup | vegetable broth
|
| 2 | tablespoons | peanut butter, smooth
|
| 2 | cups | sweet potato, ubed
|
| 1 1/2 | cups | rutabaga, ubed
|
| 1 | c | Carrots,sliced in 1/ carrots, sliced
|
| 1 | cup | chickpeas, cooked
|
| 2 | cups | millet, cooked
|
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.
|
|
