Senegalese Stew with Millet

Ingredients

• •2 tablespoons vegetable oil
• •2 cups cabbage, coarsely chopped
• •1 cup onion, chopped
• •2 garlic cloves, minced
• •¼ teaspoon ground red pepper
• •½ teaspoon curry powder
• •¼ teaspoon thyme
• •14 ½- ounce tomatoes, whole and peeled
• •1 cup vegetable broth
• •2 tablespoons peanut butter, smooth
• •2 cups sweet potato, cubed
• •1 ½ cups turnips, cubed
• •1 cup carrots, sliced in ½ inch pieces
• •1 cup chickpeas, cooked
• •2 cups millet, cooked

Directions

1. 1In a 3-quart saucepan, heat the oil over medium-high heat. Add the cabbage, onion, and garlic and cook, stirring until the cabbage is softened.
2. 2Stir 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.
3. 3Add the potato, turnip, carrot and chickpeas.
4. 4Bring to a boil, reduce the heat and simmer, uncovered, 35 minutes.
5. 5Serve over millet.