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Vegan Coconut Curry with Spinach over Millet

Rated as 4 out of 5 Stars
2 made it  |  0 reviews   |  1 photos
16

"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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Ingredients

40 m servings 471
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Serve curry over the millet and garnish with toasted almonds.

Footnotes

  • 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


Per Serving: 471 calories; 24.8 52.8 11.2 0 429 Full nutrition

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