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Vegan Curried Millet

rtyoumans

"Delicious curry dish that is sure to satisfy. If you like your curries spicy, feel free to add crushed red pepper or ground cayenne to taste."
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Ingredients

8 h 40 m servings 278 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.
  2. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.

Nutrition Facts


Per Serving: 278 calories; 9.1 g fat; 42.9 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 592 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

This was really good! I did not have time to soak the millet and it still worked out just fine (the texture had a little bit more of a bite, but that didn't bother us at all). I added the cu...

Most helpful critical review

I may have over-soaked the millet, but I added the required water and covered for 20 minutes and it was a millet soup. The water didn't seem to be absorbing. Added an extra 30 minutes cook time ...

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This was really good! I did not have time to soak the millet and it still worked out just fine (the texture had a little bit more of a bite, but that didn't bother us at all). I added the cu...

Great, simple recipe. I used only 2 cups of water and that was enough (maybe too much water) to cook the millet through. No soaking necessary. Toasted the millet with the onion. Super easy side ...

This was a very good and interesting recipe for millet. I didn`t soak the millet, maybe this step depends on millet, but mine didn`t need it. Tasty, this recipe makes a great breakfast.

Very tasty!

This was pretty good I think I would have added a little more curry however it was still good. I did add tomato, I did add culantro and peas, I did add a scotch bonnet pepper to the pot just to ...

I may have over-soaked the millet, but I added the required water and covered for 20 minutes and it was a millet soup. The water didn't seem to be absorbing. Added an extra 30 minutes cook time ...

My husband doesn't like curry but it is even good without curry.