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Senegal Stew with Millet

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Recipe

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Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons vegetable oil
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2 cups cabbage
coarsely chopped
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1 cup onions
chopped
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2 each garlic cloves
minced
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¼ teaspoon red pepper flakes
ground
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½ teaspoon curry powder
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¼ teaspoon thyme
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14 ½ ounces tomatoes
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1 cup vegetable stock
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2 tablespoons peanut butter
smooth
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2 cups sweet potatoes, or yams
ubed
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1 ½ cups rutabaga (swede)
ubed
*
1 cup carrots
sliced
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1 cup chickpeas (garbanzo beans)
cooked
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2 cups millet
cooked
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Ingredients

Amount Measure Ingredient Features
3E+1 ml vegetable oil
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473 ml cabbage
coarsely chopped
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237 ml onions
chopped
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2 each garlic cloves
minced
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1.3 ml red pepper flakes
ground
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2.5 ml curry powder
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1.3 ml thyme
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419.1 ml/g tomatoes
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237 ml vegetable stock
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3E+1 ml peanut butter
smooth
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473 ml sweet potatoes, or yams
ubed
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355 ml rutabaga (swede)
ubed
*
237 ml carrots
sliced
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237 ml chickpeas (garbanzo beans)
cooked
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473 ml millet
cooked
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 541g (19.1 oz)
Amount per Serving
Calories 75124% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 331mg 14%
Total Carbohydrate 41g 41%
Dietary Fiber 19g 77%
Sugars g
Protein 45g
Vitamin A 502% Vitamin C 91%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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