This curry is so simple, and yet so tasty and nutritious. It is vegan and oil free, but so satisfying from the fat content of the coconut milk.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring millet to a boil in a pot of lightly salted water. Boil 1 to 2 minutes, and reduce heat to low. Simmer, without stirring, until millet is dry and fluffy, about 20 minutes.

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  • Heat another pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in coriander, ginger, cumin, turmeric, and salt. Add spinach and a splash of water; steam until wilted, about 2 minutes. Stir in tomatoes and coconut milk. Adjust seasonings to taste. Reduce heat and simmer until flavors meld, 10 to 15 minutes.

  • Serve curry over the millet and garnish with toasted almonds.

Cook's Note:

When choosing a coconut milk, the low-fat varieties are okay if you look for a can that only lists coconut, water, and guar gum. Guar gum is a plant-derived soluble fiber that helps to thicken the coconut milk when some of the fat is filtered off.

You can replace the individual spices with 1 teaspoon of your favorite curry powder if you prefer.

Nutrition Facts

471 calories; protein 11.2g 22% DV; carbohydrates 52.8g 17% DV; fat 24.8g 38% DV; cholesterol 0mg; sodium 429mg 17% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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