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

  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.
  ~--