Ah, millet. It’s not just for birds anymore! 😉
Now, maybe you already knew that. But growing up, the only thing I knew about millet was that my parakeet absolutely went nuts for the stuff.
Seriously though, if cauliflower is the unsung hero in the veggie world, I think the same honor can be awarded to millet in the whole grain arena.
In reality, millet is so much more than just an interesting alternative to our more “common” grains. The truth is, it’s a good source of some very important nutrients, including manganese, phosphorus, and magnesium. Being packed with magnesium makes it extra-wonderful, as magnesium has been shown to reduce the severity of asthma, reduce the frequency of migraine attacks (this gives it a HUGE gold star in my book!), lower high blood pressure, and reduce the risk of heart attack.
Oh, and did I mention it’s super yummy, too??
It also just so happened to be another busy weekday night when I threw this dish together. I built it primarily off of the fact that we still have a boatload of green peas in the freezer! When I think green peas, I almost always think curry.
There’s just something about the combination of green peas, carrots, and curry, don’t you agree? 😉
Millet Vegetable Curry
Ingredients:
- Millet (cooked) - 2 to 3 cups
- Coconut oil (virgin) - 1 T
- Garlic (fresh) - 3 to 4 cloves, peeled and diced
- Carrots - 2 cups chopped
- Green peas - 2 cups
- Red pepper (crushed) - Pinch
- Salt (pure) - Pinch or more, according to taste
- Curry (ground) - 2 to 3 tsp.
- Cloves (ground) - 1 tsp.
- Cinnamon (ground) - 2 tsp.
- Ginger (ground) - 1 tsp.
- Turmeric (ground) - 1 tsp.
- Tomatoes (grape) - 10 oz.
Instructions:
Heat the oil in a large wok over medium-high heat. Add the garlic to the pan, and stir until golden.
Stir in the carrots, peas, and spices. Saute until the veggies are tender.
Add the millet and tomatoes to the pan. Stir until well-combined and the tomatoes are heated through.
Enjoy!
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