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Categories:
peanut oil onion garlic ginger ground coriander cayenne pepper cabbage sweet potato eggplant chicken broth tomatoes apple juice salt peanut butter lemon parsley cilantro peanuts coconut
Viewed: 41 - Published at: 9 years agoIngredients
- 1/2 tablespoon peanut oil
- 1/2 cup onion, coarsely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 3 cups cabbage, shredded
- 1 sweet potato, diced
- 1 eggplant, diced (optional)
- 1 (15 ounce) can chicken broth or (15 ounce) can vegetable broth
- 1 (15 1/2 ounce) can diced tomatoes
- 1 (5 1/2 ounce) can apple juice
- 1/4 teaspoon salt
- 2 1/2 tablespoons peanut butter
- 1/2 lemon, juice of
- parsley
- cilantro
- peanuts
- coconut (optional)
Method
- Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
- Add garlic and ginger, and saute a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
- Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
- Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
- Serve topped with cilantro, parsley, and peanuts.
