Vegan Coconut Curry with Spinach over Millet

This curry is so simple, and yet so tasty and nutritious. It is vegan and oil free, but so satisfying from the fat content of the coconut milk.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 471 Calories

Ingredients

• ¼ teaspoon ground ginger
• 2 cups water
• 1 (14 ounce) can coconut milk
• 1 onion, thinly sliced
• ¼ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 1 (28 ounce) can diced tomatoes
• ½ teaspoon ground coriander
• 2 cups chopped fresh spinach
• 1 pinch sea salt
• 2 tablespoons chopped toasted almonds
• 1 cup millet, rinsed

Recipe Instructions

Step 1

Bring millet to a boil in a pot of lightly salted water. Boil 1 to 2 minutes, and reduce heat to low. Simmer, without stirring, until millet is dry and fluffy, about 20 minutes.

Step 2

Heat another pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in coriander, ginger, cumin, turmeric, and salt. Add spinach and a splash of water; steam until wilted, about 2 minutes. Stir in tomatoes and coconut milk. Adjust seasonings to taste. Reduce heat and simmer until flavors meld, 10 to 15 minutes.

Step 3

Serve curry over the millet and garnish with toasted almonds.