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Senegal stew with millet
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| Artist: |
_ |
| Categories: |
Entrees, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Vegetable oil | | 2
| cup | Cabbage, coarsely chopped | | 1
| cup | Onion, chopped | | 2
| x | Garlic cloves, minced | | 1/4
| tsp | Ground red pepper | | 1/2
| tsp | Curry powder | | 1/4
| tsp | Thyme | | 14 1/4
| oz | Tomatoes, whole, peeled(can) | | 1
| cup | Vegetable broth | | 2
| tbsp | Peanut butter, smooth | | 2
| cup | Sweet potato, cubed | | 1 1/2
| cup | Rutabaga, cubed | | 1
| cup | Carrots, sliced in ?pieces | | 1
| cup | Chickpeas, cooked | | 2
| cup | Millet, cooked |
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Procedures:
| 1 | In a 3-qt saucepan, heat the oil over medium-high heat. | | 2 | Add the cabbage,onion,and garlic and cook, stirring until the cabbage is softened. | | 3 | Stir in the red pepper, curry powder and thyme. | | 4 | Stir in the tomatoes, breaking them up with the back of the spoon. | | 5 | Add the broth and peanut butter and stir until completely smooth. | | 6 | Add the potato, rutabaga, carrot and chickpeas. | | 7 | Bring to a boil, reduce the heat and simmer, uncovered, 35 minutes. | | 8 | Serve over millet. | | 9 | ~-- |
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