Coconutty millet with oven roasted vegetables
Ingredients:
- Kabocha squash or any other tasty squash/pumpkin
- Cauliflower
- Red onions
- Pre-boiled chickpeas
- Olive oil
- Berbere spice mix
- Salt
- 400g can of coconut cream
- 0.25 teaspoon turmeric
- 0.25 teaspoon salt
- 200g millet
- 12g ginger
- 15g herbs (parsley, mint, etc.)
- 1-2 limes
- 0.25 teaspoon salt
- fresh spinach
- coconut chips
Methods:
- Preheat the oven to 200C.
- Slice the squash, chop cauliflower into large florets, cut the onions into halves or quarters depending on their size.
- In a shallow bowl mix olive oil, berbere spice and salt. Prepare baking sheets covered with baking paper.
- Coat all veggies in spiced oil and arrange them in a single layer on the baking sheets. Clean the oily bowl with chickpeas and add them to the baking sheet.
- Bake in the oven until everything is tender and starting to turn dark brown, about 30min.
- Open the coconut can and separate the creamy bit from the watery bit - 120g of creamy stuff goes into a bowl, the remaining 280g goes into a large pot.
- To the large pot with coconut add 375g water, turmeric and salt. Bring it to a simmer. Add millet to the simmering pot. Bring to a gentle boil, cover with a lid, turn the heat down to low and simmer for 15min. Then, without lifting the lid, turn off the heat and leave it for another 10min.
- Meanwhile make the sauce: to the bowl with coconut cream add roughly chopped ginger and herbs. Add salt, zest of the lime and all of its juice. Handblender into a sauce.
- Toast coconut chips in a dry pan.
- Roughly chop the spinach.
- Serve millet, topped with veggies, spinach and sauce, and sprinkled with coconut chips.
Inspired by: Feasting at Home by Sylvia