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- Makes 6 cups
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In Indian cuisine, a curry is any sauce that uses a combination of spices and aromatics to create a variety of flavors. This simple curry leans on fresh aromatics for its flavor, no curry powder required—but if you’re a big fan of curry powder, feel free to add a little to give the dish some South Indian flavor. Perfect for when you want a quick and satisfying lunch or dinner, this 30-minute vegan recipe is also a foolproof way to try millet—an incredibly versatile but sometimes tricky-to-cook grain.
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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
- 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.
- 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.
- 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 (11)
(4 from 8 votes)I'm a millet fan! I followed the recipe (didn't add salt) and thought it was great.
Where’s the curry? I have the FOK app and came here to the website thinking they left the ingredient off on the app. 🤔
Goodness gracious, pet peeve of mine, you can't call it a 30 minute recipe if all of the prep is considered done in the ingredients. Hate. That. So. Much. Also, whoever wrote this recipe doesn't know how to cook millet. Too much water, too little time. As other reviewers have said, it didn't come out looking like the picture - it was far more soupy in texture. All of that said, everyone enjoyed the flavors. Who wouldn't? It's coconut, ginger and garlic.
Subbed asparagus (not in season) with courgette and mushroom. Very very bland and squishy; felt like a dish for invalids. We chucked on some chilli flakes which helped. But I'll do something else with the rest of my bag of millet.
Bland, soupy and there is no curry?
This came out very soupy for me. I added some more cooked millet to absorb some of the liquid. It was good, and I will make it again, but I will cut back on the amount of water with which the millet is cooked, and on the amount of coconut milk.
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.
Tasty, easy to make meal. I enjoyed it. Thanks for supplying the recipe!
Umm, how do we call this a curry without any curry?
Coconut curry without the curry?
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