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Spinach Coconut Curry

What you need: 

1 cup millet, rinsed and drained
2 cups water
pinch sea salt
1 onion, finely sliced
1/4 teaspoon ground ginger*
1/2 teaspoon coriander*
1/4 teaspoon cumin*
1/4 teaspoon turmeric*
pinch sea salt
2 cups spinach, chopped
splash water
1 (28 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
2 tablespoons almonds, toasted and chopped

What you do: 

*You can replace the individual spices with 1 teaspoon curry powder if you prefer.
1. Add millet, water, and pinch salt to pot. Bring it to a boil for a couple of minutes, then turn down to low and simmer for 20 minutes. Millet is fully cooked when it is dry and fluffy. Do not stir the millet while it is cooking.
2. Meanwhile, heat a pot to medium and lightly saute the onion. Add the spices, then add the spinach and allow it to wilt. A splash of water in the pot will steam it lightly.
3. Once the greens have reduced, stir in the tomatoes and coconut milk and adjust seasoning to taste. Turn down and simmer for 10-15 minutes. Serve over the millet, with toasted almonds or cashews to garnish.
Source of recipe: To watch a free video of me making this spinach coconut curry, so that I can show you the exact techniques to make the perfect curry, go to www.healthyveganrecipes.net/video/coconut-curry-recipe

Preparation Time: 
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

This was excellent! ;)b..I did add nutritional yeast..and a few fresh tomatoes..No millet so I used sticky rice....It turned out great..Thank you for the recipe 8-)

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This was supper this evening.  If I had doubled the recipe I might have had enough.  Everyone asked for more which unfortunately I couldn't provide.

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This was very good! I used Curry paste since I had it on hand and it worked very well. I also used Jasmine rice as my grain. I think next time I make this I will actually mix the rice into the curry mixture and eat it more as a thick soup or stew. Using less coconut milk would cut back on the excess liquid in this dish. Or maybe you could even cook your grain in the coconut milk and then combine everything. Either way, the flavors in this are excellent and it was super easy to make!

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I have tried this recipe several times, and absolutely love the way that it has turned out. I used less coconut milk and more curry than the recipe suggested, and also made sure to drain the diced tomatoes before adding them to the pot. This is definitely something I'll continue to make and play with in the future.

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I don't know if I was supposed to drain the tomatoes first, but it was really soupy and not a whole lot of flavour despite how good it smelled. Definitely needs more vegetables, and maybe cook the millet (or rice, in my case) in the sauce. I'd probably make it again.

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