Millet is a highly nutritious, gluten-free grain that is extremely delicious with my warming aubergine, mushroom and broccoli curry.
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 minutes
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
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.