Millet and Coconut Curry is a warm, comforting dish with a rich blend of flavors from creamy coconut milk and aromatic spices. This hearty and nutritious curry pairs perfectly with the nutty taste of millet, making it an ideal meal for any day of the week. Let’s dive into this delightful recipe!

Ingredients:

For the Millet:

• 1 cup pearl millet
• 2 cups water
• 1/4 teaspoon salt

For the Coconut Curry:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• 2 medium potatoes, diced
• 2 carrots, sliced
• 1 bell pepper (any color), chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cooked chickpeas (canned or pre-cooked)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Millet:
   • Rinse the pearl millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of water and 1/4 teaspoon salt to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the water is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Coconut Curry:
   • In a large pot or Dutch oven, heat the coconut oil over medium heat.
   • Add the finely chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
   • Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, and chili powder. Cook for 1-2 minutes until the spices are fragrant.
   • Add the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
   • Bring the mixture to a simmer and add the diced potatoes and sliced carrots. Cook for about 10 minutes until the vegetables begin to soften.
   • Add the chopped bell pepper, green beans, and cooked chickpeas. Simmer for another 10-15 minutes until all the vegetables are tender.
   • Season with salt and pepper to taste.
3. Finish the Dish:
   • Stir in the lime juice and adjust the seasoning as needed.
   • Remove from heat.
4. Serve:
   • Spoon the cooked millet into bowls and ladle the coconut curry over the top.
   • Garnish with freshly chopped cilantro.
   • Serve warm, with additional lime wedges on the side if desired.

Tips and Variations:

• Different Millets: Substitute pearl millet with other types like foxtail or proso millet for varied textures and flavors.
• Protein Boost: Add cooked tofu, paneer, or chicken for extra protein.
• Vegetable Variations: Include other vegetables like zucchini, peas, or spinach for more texture and flavor.
• Spice Adjustments: Adjust the amount of chili powder or add fresh chili peppers for more heat.
• Nutty Addition: Sprinkle some toasted cashews or almonds on top for added crunch.

Enjoy this Millet and Coconut Curry as a creamy and flavorful delight that’s perfect for any occasion. Its delightful combination of spices, vegetables, and millet will make it a favorite in your recipe collection. Happy cooking!

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