Peanut Millet Dish
- 2 1/2 cups cooked millet
- 1 Tbsp. coconut oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red chili, seeds removed and minced
- 1 small cauliflower, broken into florets
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. paprika
- 1/4 tsp. cinnamon
- 3/4 tsp. salt
- 2 Tbsp. peanut butter
- 1 medium tomato, chopped
- 1 Tbsp. tomato purée
- 2/3 cup water (+ 1/4 cup)
- 3 - 4 cups spinach (loosely packed)
- 1/4 cups chopped roasted peanuts
- Cook your millet (if you're not using leftover cooked millet).
- Toast the millet in a dry pan for 4-5 minutes until it smells fragrant (optional).
- Add 1 1/3 cups water (1:2 ratio millet to water). Bring to boil, lower heat and simmer for approximately 15 minutes or until water is absorbed. Leave to sit, covered, switch off the heat for 10 minutes then fluff with a fork. Set aside.
- Heat the oil in a large pan over medium heat. Cook the onion, garlic, ginger, chili and cauliflower for approximately 5 minutes.
- Add the spices and salt and stir well to coat the vegetables.
- Add the tomatoes, peanut butter and water, stir well and cover. Simmer for approximately 10 minutes or until the cauliflower is tender but not mushy. If the mixture looks a little dry add the remaining ¼ cup water. Add the spinach and cook just until wilted.
- Stir through the millet, making sure it's all well coated with the sauce.
- Serve topped with the roasted peanuts.