2 tb vegetable oil

2 c cabbage, coarsely chopped

1 c onion, chopped

2 garlic cloves, minced

ts ground red pepper

ts curry powder

ts thyme

14 oz tomatoes, whole, peeled (can)

1 c vegetable broth

2 tb peanut butter, smooth

2 c sweet potato, cubed

1 c rutabaga, cubed

1 c carrots, sliced in " 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 <>