Description
Millet is a highly nutritious, gluten-free grain that is extremely delicious with my warming aubergine, mushroom and broccoli curry.
Ingredients
Scale
- 250g millet, cooked according to the instructions above
- 200g chestnut mushrooms, quartered
- 1 large aubergine, cut into medium cubes
- 175g fresh broccoli florets
- 2 small shallots, finely diced
- 2 fat garlic cloves, finely minced
- 1 large chilli, finely chopped (optional)
- 200ml coconut milk
- 1 tablespoon tomato puree
- ¾ teaspoon ground turmeric
- ¾ teaspoon ground ginger
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon Madras curry powder
- 1 teaspoon ground coriander
- 2 small curry leaves
- 1 vegetable stock cube
- 30g fresh coriander, stalks and leaves separated then chopped
Instructions
- Heat two tablespoons of olive or coconut oil in a medium pan over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Once the seeds begin to pop and become fragrant, add the chopped shallots, Fry for 1-2 minutes until softened then add the ground spices (turmeric, ginger, curry powder and ground coriander), chilli and chopped coriander stalks. Fry for 1 minute then add the tomato paste. If the pan gets too dry, add a very small splash of water and continue to fry, stirring frequently for 2 minutes.
- Stir in the aubergine and mix well to combine. Fry for 2 minutes to allow the aubergine soak up the spices then add the vegetable stock and around 300ml of warm water. Cook on a medium heat for 6 minutes or until the aubergines are slightly softened and the sauce is slightly thickened.
- Stir in the broccoli florets, cook for two minutes then add the mushrooms and coconut milk. Adjust the seasoning as needed with salt and black pepper. Cook for 3 minutes then add then the chopped coriander leaves. Stir well then take the pan off the heat.
- Spoon a generous amount of the curry over the millet and garnish with extra coriander if desired.
Enjoy!