Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Aubergine, Mushroom & Broccoli Curry with Millet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Somi Igbene
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: Serves 3
  • Category: Lunch/Dinner
  • Cuisine: Indian-inspired

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!