Vegan Coconut Curry with Spinach over Millet recipe
All Recipes Main Dish Recipes Curries Vegetarian
Ingredients
- 1 cup millet, rinsed 2 cups water 1 onion, thinly sliced ½ teaspoon ground coriander ¼ teaspoon ground ginger ¼ teaspoon ground cumin ¼ teaspoon ground turmeric 1 pinch sea salt 2 cups chopped fresh spinach 1 (28 ounce) can diced tomatoes 1 (14 ounce) can coconut milk 2 tablespoons chopped toasted almonds
Nutrition Info
- 470.8 caloriescarbohydrate: 52.8 gcholesterol: : -fat: 24.8 gfiber: 9 gprotein: 11.2 gsaturatedFat: 19.1 gservingSize: -sodium: 429 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Coconut Curry with Spinach over Millet
Directions
-
Bring millet to a boil in a pot of lightly salted water. Boil 1 to 2 minutes, and reduce heat to low. Simmer, without stirring, until millet is dry and fluffy, about 20 minutes.
Heat another pot over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Stir in coriander, ginger, cumin, turmeric, and salt. Add spinach and a splash of water, steam until wilted, about 2 minutes. Stir in tomatoes and coconut milk. Adjust seasonings to taste. Reduce heat and simmer until flavors meld, 10 to 15 minutes.
Serve curry over the millet and garnish with toasted almonds.