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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.
By Darshana Thacker,
Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.see more from this author