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Serves 4.
2 tablespoons vegetable oil
2 cups coarsely chopped cabbage
1 cup chopped onions
2 cloves of garlic, minced
1/2 teaspoon ground red pepper
1/2 teaspoon curry powder
1/4 teaspoon dried thyme
1 can (14.4 oz) whole peeled tomato (with juice)
1 cup vegetable broth or water
2 tablespoons smooth peanut butter
2 cups cubed sweet potato
1 1/2 cup cubed rutabega
1 cup sliced carrots
1 cup cooked or canned chickpeas, drained and rinsed
2 cups cooked millet
in oil, cook cabbage, onion, garlic until soft. Add tomatoes, breaking them up as you do. Add broth and peanut butter. Stir until smooth.
Add sweet potato, rutabega, carrot and chickpeas. Bring to a boil, reduce head, simmer covered 35 minutes until veggies are done.
Serve over millet.
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