Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rutabaga | not in our table | 0 |
| Millet | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbl Vegetable oil
- 2 cup Cabbage,coarsely chopped
- 1 cup Onion,chopped
- 2 Garlic cloves,minced
- 1/4 tsp Ground red pepper
- 1/2 tsp Curry powder
- 1/4 tsp Thyme
- 14 1/2 oz Tomatoes,whole,peeled(can)
- 1 cup Vegetable broth
- 2 tbl Peanut butter,smooth
- 2 cup Sweet potato,cubed
- 1 1/2 cup Rutabaga,cubed
- 1 cup Carrots,sliced in 1/2"pieces
- 1 cup Chickpeas,cooked
- 2 cup Millet,cooked
Directions
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.
Category:Senegalese Recipes
Category:Senegalese Vegetarian