(NEWLY EDITED) Millet with Root Vegetable Curry (serves 8)


This dish was edited on 5/24/14 when I realized how to add the depth and savor that I wanted.  Note the addition of chickpeas and the increased amounts of spices.  ~ GRM


Most of us in the western world only know Millet as part of a bird-seed mix, but has served as a staple grain for millions of people since prehistoric times. It cooks as easily and as quickly as rice and can be used in much the same way, without many of the concerns about the absorption of heavy metals that plague rice production these days. In this dish, millet is accompanied by curried root vegetables — parsnips, carrots, onions and sweet potatoes — along with kale and hot peppers. The last minute addition of roasted peanuts contributes a bit of crunch and an extra boost of protein. ~ Glyn and Will

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1 cup millet
1 cups water or vegetable broth
2 cups diced sweet potato
1/2 cup diced white potato
1 cup diced carrot
1 cup diced parsnip
2 cups cooked, drained chickpeas
1 cup diced onion
1 cup diced peppers (combination of poblano, japapeno and sweet)
3 cups kale
2 tbsp. extra virgin olive oil
2 tsp. cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
3 whole cardamom pods
1/4 tsp whole allspice
1/2 tsp ground cinnamon
2 tsp curry powder
3 tsp ground cumin
1 tsp ground cardamom
1/8 tsp crushed red pepper
1 tsp turmeric
1 tsp garam masala
1/2 tsp ground ginger
12 crumbled dry curry leaves (optional)
2 cups diced tomatoes
1 cup water or vegetable broth
12 oz. lite coconut milk
1/4 cup basil leaves
1/4 cup unsalted peanuts

1 Toast the dried whole spices, grind and combine with the ground spices.

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2 Shred the kale and set aside
3 Peel and chop the vegetables.
4 Heat the oil to medium high and saute the onions, garlic and peppers.
5 Add the chopped vegetables and the chickpeas and stir to coat

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6 Add the tomatoes and the 1 cup water or bouillon and stir.
7 Add the crumbled curry leaves and bring to a bubble.
8 Reduce the heat and let simmer for 30 minutes or until the vegetables are done but not mushy.
9 Stir in the chopped kale and cook for an additional five minutes.
10 Add the coconut milk and the basil leaves.

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11 Adjust the seasoning and keep warm.
12 In the meantime, cook the millet in a rice cooker or on top of the stove.
13 Stir in the millet and serve garnished with the peanuts.



Servings: 8
Degree of Difficulty: Moderately difficult
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/8 of a recipe (16.7 ounces).
Recipe Type
Gluten-Free, Grains, Main Dish, Potatoes, Pasta, and Grains, Vegan, Vegetables, Vegetarian

Millet with Chickpeas and curried root veggies

This entry was posted by Glyn Ruppe-Melnyk.

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