| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Cabbage,coarsely chopped |
| 1 |
c |
Onion,chopped |
| 2 |
x |
Garlic cloves,minced |
| 1/4 |
ts |
Ground red pepper |
| 1/2 |
ts |
Curry powder |
| 1/4 |
ts |
Thyme |
| 14 1/2 |
oz |
Tomatoes,whole,peeled(can) |
| 1 |
c |
Vegetable broth |
| 2 |
tb |
Peanut butter,smooth |
| 2 |
c |
Sweet potato,cubed |
| 1 1/2 |
c |
Rutabaga,cubed |
| 1 |
c |
Carrots,sliced in 1/2"pieces |
| 1 |
c |
Chickpeas,cooked |
| 2 |
c |
Millet,cooked |
INSTRUCTIONS
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.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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