Ingredients with Measurements:
- 1 cup millet
- 1 cup red lentils
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the millet and lentils in a fine-mesh strainer and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the diced onion and sauté for 3-4 minutes until translucent.
4. Add the minced garlic and grated ginger and cook for another minute.
5. Add the curry powder, cumin, coriander, turmeric, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
6. Add the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
7. Add the rinsed millet and lentils to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
9. Simmer for 25-30 minutes, stirring occasionally, until the millet and lentils are tender and the curry has thickened.
10. Remove from heat and stir in the lime juice.
11. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 16g
Saturated fat: 10g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 53g
Dietary fiber: 14g
Sugar: 6g
Protein: 14g
Substitutions for ingredients:
- You can use brown rice or quinoa instead of millet.
- You can use green or brown lentils instead of red lentils.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add diced sweet potatoes or butternut squash for extra sweetness and texture.
- Add chopped spinach or kale for extra nutrition.
- Use different spices such as garam masala or chili powder for a different flavor.
Tips and tricks:
- Rinse the millet and lentils before cooking to remove any debris or dirt.
- Use a wooden spoon or spatula to stir the curry to prevent the millet and lentils from sticking to the bottom of the pot.
- Add more vegetable broth if the curry becomes too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with a scoop of rice or quinoa on top.
- Garnish with fresh cilantro and a lime wedge.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Naan bread
- Basmati rice
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted cauliflower
- Grilled eggplant
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the millet and lentils thoroughly to prevent foodborne illness.
Food history:
- Curry is a popular dish in Indian cuisine and has been enjoyed for centuries.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian