I’ve always had the ability to grow long nails and a lot of hair. Why is this relevant? Well, I guess the presence of my obscene talons in this pic would answer that question. I hope that doesn’t detract from the yumminess and visual appeal of this risotto. Because risotto is what this – I use that great technique of cooking up rice to absorb the spices of a curry (it works with sweet, creamy Thai curries). Indian curry is the flavour bomb in this.
Today’s grain is millet. Rice works just as well, but I felt like some millet in today’s gig. Millet contains many minerals; copper, manganese, phosphorous and magnesium. Actually, it contains many health benefits, of which you can read about here.
1 onion, diced finely
2 garlic cloves, smashed
2 TB Indian curry paste
2 cups of millet
3-4 cups veg stock
1 can butter beans, drained
1/2 packet frozen spinach
1 cup frozen peas
1. In a skillet, heat the onion and garlic. Add a little water to help along.
2. Add the curry paste, stir quickly and then add the millet.
Continue stirring to coat the grains and then add the stock.
3. Reduce the heat to medium and then place a lid on the skillet.
Allow to cook for 15-20 minutes, stirring occasionally.
4. Once the grains have absorbed most of the water, add in the beans,
spinach and peas. Cook for another 5-10 minutes.
5. Serve once thick and the liquid absorbed.
Indian is always best when served with fresh coriander!