Hello, curry enthusiasts! Today, we’re excited to share a recipe that’s both comforting and delicious: Millet and Coconut Curry. This dish combines nutty millet with a rich, creamy coconut curry sauce, creating a hearty and satisfying meal that’s perfect for any day of the week.

Why Millet?

For this recipe, we’re using finger millet (ragi). Finger millet has a slightly earthy flavor and a hearty texture that complements the creamy coconut curry beautifully. It adds a nutritional boost, providing essential nutrients like calcium, iron, and fiber.

Ingredients:

• 1 cup finger millet: Rinsed and drained.
• 2 cups water: For cooking the millet.
• 1 tablespoon coconut oil: For sautéing.
• 1 large onion, chopped: Adds sweetness and depth.
• 3 cloves garlic, minced: For a flavorful base.
• 1 tablespoon ginger, minced: Adds warmth and spice.
• 1 bell pepper, diced: For a pop of color and sweetness.
• 1 cup carrots, sliced: Adds a touch of sweetness and crunch.
• 1 can (14 oz) coconut milk: For a rich, creamy sauce.
• 2 tablespoons red curry paste: For depth of flavor and spice.
• 1 tablespoon soy sauce or tamari: For umami and saltiness.
• 1 tablespoon brown sugar or honey: For a touch of sweetness.
• 1 cup spinach or kale: For added greens and nutrition.
• Salt and pepper to taste: Essential seasonings.
• Fresh cilantro, chopped (for garnish): Adds a fresh finish.

Instructions:

1. Cook the Finger Millet:
   • In a medium saucepan, bring 2 cups of water to a boil.
   • Add the rinsed finger millet, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the millet is tender and the water is absorbed.
   • Fluff with a fork and set aside.
2. Prepare the Curry:
   • In a large skillet or saucepan, heat the coconut oil over medium heat.
   • Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Cook the Vegetables:
   • Add the diced bell pepper and sliced carrots to the skillet. Cook for 5-7 minutes until they start to soften.
4. Make the Curry Sauce:
   • Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
   • Pour in the coconut milk, soy sauce or tamari, and brown sugar or honey. Stir well to combine and bring to a gentle simmer.
5. Add the Greens and Millet:
   • Stir in the spinach or kale, cooking until wilted.
   • Add the cooked finger millet and mix well to combine. Let the curry simmer for an additional 5 minutes, allowing the flavors to meld together.
6. Season and Serve:
   • Season the curry with salt and pepper to taste.
   • Serve the Millet and Coconut Curry hot, garnished with freshly chopped cilantro.

Enjoy Your Creamy Curry!

This Millet and Coconut Curry is a flavorful and comforting dish that’s perfect for any occasion. The creamy coconut milk pairs beautifully with the nutty millet and vibrant vegetables, making for a satisfying and nutritious meal.

We hope you enjoy making and eating this delicious curry. If you try this recipe, don’t forget to share your creations with us by tagging us on social media!

Happy cooking and savoring!