Ingredients
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1/2 tablespoon peanut oil
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1/2 cup onion, coarsely chopped
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2 garlic cloves, minced
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1 teaspoon ginger, minced
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2 teaspoons ground coriander
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1/8 teaspoon cayenne pepper
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3 cups cabbage, shredded
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1 eggplant, diced
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1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
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1 (15 1/2 ounce) can diced tomatoes
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1 (5 1/2 ounce) can apple juice
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1/4 teaspoon salt
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2 1/2 tablespoons peanut butter
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1/2 lemon, juice of
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parsley
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cilantro
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peanuts
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coconut
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1 sweet potato, diced
Instructions
- 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 sauté 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.