Mouthwatering Mondays: Millet Coconut Curry Recipe
It’s time again for our weekly and extremely delicious segment… Mouthwatering Mondays! Apologies for the lack of posts lately, we have been busy (un)cooking up a storm to create some exciting new recipes for you and also working on some rather exciting business ventures (*insert animated squeal here*). Our next big project is to figure out how to pause time for just one day so we can catch up on those boring household chores – wish us luck on that one, I hear it’s not easy!
Now, onto the recipe for this week. This delicious creation was conjured up in order to warm our ‘mostly-raw’ bellies on the fast approaching Australian cold winter nights. Just recently the thermometer dropped to an unusually freezing -2º Celsius in Perth and although we follow a high raw diet, there was no denying our severe craving for some warmth. Thankfully we had some millet, coconut and curry powder just lying around and WALLAH…. a mostly-raw millet coconut curry was born.
Not only will your tastebuds approve of this delicious meal but so your super nourished cells, and here’s why:
MILLET is a naturally ‘gluten-free’ seed and comes packed with magnesium, calcium, manganese and of course, intestinal-loving fibre
COCONUT is just freaking awesome. Oh I see, that’s not enough reason. Ok, well check out my previous article: 15 Amazing Uses for Coconut Oil and its Benefits
CURRY contains curcumin which is the primary compound in turmeric and is an extremely powerful anti-inflammatory!
What you need:
2 cups millet
1 tablespoon coconut oil
4 cups vegetable stock
3 kale leaves (remove stem), shredded
1 bunch coriander , chopped
1 large capsicum, chopped
3 stalks of spring onion, chopped
1 tablespoon grated ginger
3 garlic cloves, crushed
4 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
½ teaspoon cayenne pepper
2 teaspoons Celtic sea salt
1 cup dried coconut chips
6 cracks of pepper
1 can coconut milk (400ml)
1 tablespoon extra virgin olive oil
How to make:
- Rinse millet in filtered water, drain and cook with vegetable stock and coconut oil until stock has been absorbed – set aside
- In a large bowl, add all dry ingredients together and stir until combined
- Then add millet into the bowl and stir into the dry ingredients
- Add the raw chopped vegetables, garlic and ginger
- Pour in coconut milk and olive oil and give another final stir until a beautiful creamy curry forms
- Serve immediately whilst still warm
A good ol’ coconut curry warms us up in Winter… tell us how you like to get nice and toasty??
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