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2 Tbs Oil
2 C. Cabbage coarsely chopped
1 C. Chopped Onion
2 Cloves Garlic minced
1/2 Tsp Cayenne
1/2 Tsp Curry Powder
1/4 Tsp Dried Thyme
14 1/2 Oz Can Whole Peeled Tomatoes undrained
1 C. Vegetable Broth or water
2 Tbs Peanut Butter smooth
2 C. Sweet Potato cubed
1 1/2 C. Rutabaga cubed
1 C. Carrot sliced 1/2-in long
1 C. Chickpeas cooked
2 C. Millet, Cooked
In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion,
& garlic, and cook ,stirring , until the cabbage is softened. Stir in the
cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with
spoon (can also squish them through your hands as you add them --- jtk).
Add the broth and peanut butter, and stir until completely smooth. Add
potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, &
simmer uncovered for 35 mins. Serve over the millet.
Serves 4.
2 C. Cabbage coarsely chopped
1 C. Chopped Onion
2 Cloves Garlic minced
1/2 Tsp Cayenne
1/2 Tsp Curry Powder
1/4 Tsp Dried Thyme
14 1/2 Oz Can Whole Peeled Tomatoes undrained
1 C. Vegetable Broth or water
2 Tbs Peanut Butter smooth
2 C. Sweet Potato cubed
1 1/2 C. Rutabaga cubed
1 C. Carrot sliced 1/2-in long
1 C. Chickpeas cooked
2 C. Millet, Cooked
In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion,
& garlic, and cook ,stirring , until the cabbage is softened. Stir in the
cayenne, curry pwdr, and thyme; stir in tomatoes, breaking them up with
spoon (can also squish them through your hands as you add them --- jtk).
Add the broth and peanut butter, and stir until completely smooth. Add
potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, &
simmer uncovered for 35 mins. Serve over the millet.
Serves 4.
