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  • Prep-time: / Ready In:
  • Makes 6 cups

With fresh herbs and spices, and chopped asparagus, leek, and date, this Millet in Coconut Curry packs a lot of flavor and texture into one bowl. An easy recipe for a quick and satisfying lunch or dinner, it’s also a foolproof way to try millet—an incredibly versatile but sometimes tricky-to-cook grain.

Millet Curry

Ingredients

  • ¾ cup millet
  • 1 cup finely chopped leek (white and light green parts)
  • 4 to 5 bay leaves
  • 1½ tablespoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 lb. asparagus, trimmed & cut into 1-inch pieces (2 cups)
  • 1 15-oz. can unsweetened light coconut milk
  • 1 pitted whole date, finely chopped
  • ⅛ teaspoon freshly ground white or black pepper
  • 1 tablespoon lime juice
  • Sea salt, to taste
  • 2 tablespoons finely snipped fresh cilantro

Instructions

  1. In a small saucepan bring 2½ cups of water to boiling. Stir in millet. Return to boiling; reduce heat. Simmer, covered, 10 minutes. (All of the water will not be absorbed.) Remove from heat. Let stand, covered, at least 10 minutes.
  2. Meanwhile, in a large skillet combine leek, bay leaves, ginger, garlic, and ½ cup water. Cook over medium 5 minutes, stirring occasionally. Add asparagus; cook 8 to 10 minutes or until water is evaporated and asparagus is crisp-tender.
  3. Stir millet, coconut milk, date, and pepper into asparagus mixture. Bring to boiling over medium-high; remove from heat. Remove and discard bay leaves. Stir in lime juice. Season with salt and, if desired, additional lime juice. Top servings with cilantro.

Comments (5)

(3.67 from 3 votes)
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Amy Sherman5 days ago
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Yummmm!
I had to use broccoli instead of asparagus- but otherwise I prepared it exactly as written and it was well received by everyone including kids.

Max Zieher8 months ago
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Tasty, easy to make meal. I enjoyed it. Thanks for supplying the recipe!

Kerstin Groff8 months ago
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Umm, how do we call this a curry without any curry?

Annie Van Zyl11 months ago
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Coconut curry without the curry?

Lisa Muir11 months ago
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Simple and tasty. It’s comfort food without feeling overly full afterwards. I tried because I’m avoiding nighshades while also vegan gf without refined carbs – not easy to find so I really appreciate! Thank you

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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