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Curried Millet with Raw Apple Relish {vegan, gluten-free}

Curried millet with raw apple relish has bright fresh flavors perfect for year-round meals. It is vegan, gluten-free, and frugal.

white bowlfilled with curried millet topped with apple relish

 

Are you vegan? Do you eat dairy? Or eggs? Are you following a Paleo diet? What do you think about eating grains?

It’s not surprising that I’ve been getting these questions from readers lately. A cursory glance at my posting history may lead to the conclusion that I am serial flip-flopper; at least as far as recipe development is concerned. 

My explanation is simple: I love to play in the kitchen! I also relish a culinary challenge. For example is it possible to make cut-out “sugar” cookies free of grains and, well, sugar? Can vegan muffins taste as good (or better?) as traditional egg and dairy muffins? Or, can I convince my husband that cookies made from chickpeas are both edible and delicious?

Sometimes the answer is a resounding “no,” but more often than not, it’s a bold “yes!” I can be quixotic in my recipe aims, but it’s so satisfying when an experiment works (especially when the experiment is something I can serve for dinner).

Millet: The Frugal & Versatile Super Grain

Moving on, let’s talk ancient grains. Namely, millet. With Christmas fast approaching, I’m trying my best to tighten my grocery shopping belt and cook from my pantry as much as possible. I’ve had a bag of Bob’s Red Mill millet sitting on my shelf for more than a month; today’s the day to open it!
millet package

Have you tried millet? It does not have the popularity of grains like quinoa or farro, but it should: it’s naturally gluten-free, high in protein, incredibly versatile, delicious, quick-to-prepare, and inexpensive (about 1/4 the price of quinoa). The cooked texture will remind you of couscous (the small round seeds are about the same size as couscous), but you can also toast it and use it in place of nuts in baked goods like cookies and muffins (like my Vegan Toasted Millet Banana Muffins).

millet close up

In this recipe I treat millet much like rice or quinoa, adding a double punch of flavor fresh ginger and curry. B

e sure to warm up the curry powder in oil before adding to the millet–it takes away the “raw” flavor of the spices and increases the depth of flavor. The crunchy apple and walnut relish on top is fresh and easy counterpoint to the boldly flavored millet–a perfect lunch or dinner.

To millet!

More Great Vegan & Gluten-Free Millet Recipes to Try:

  1. Flourless Apple Millet Muffins
  2. Vegan Millet Kale Quiches
  3. Millet Apricot Energy Bars (no-cook, 5 ingredients)
  4. Toasted Millet Banana Muffins
  5. Carrot Cake Millet Breakfast Bars {Low Fodmap}
  6. Millet Pilaf with Dried Cranberries

 

Yield: 4

Curried Millet with Raw Apple Relish {vegan, gluten-free)

curried millet in a white bowl with raw apple relish

Curried millet with raw apple relish has bright fresh flavors perfect for year-round meals. It is vegan, gluten-free, and frugal.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 cups water
  • 3/4 cup millet
  • 1/4 teaspoon fine sea salt
  • 1 tablepsoon coconut oil
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh ginger
  • 2 and 1/2 teaspoons curry powder (any heat level you like)
  •  
  • 1 medium tart-sweet apple, chopped
  • 1 teaspoon maple syrup
  • juice and grated zest of 1 small lime
  • pinch of fine sea salt
  • 3 tablespoons chopped walnuts
  • 1 tablespoon chopped fresh cilantro leaves

Instructions

  1. Millet: In a medium saucepan set over high heat, bring the water, millet, and salt to a boil.
  2. Decrease the heat to low; cover and simmer for 35 to 40 minutes or until the water is just absorbed. Remove from the heat and let sit, covered, for 5 minutes.
  3. In a large skillet, melt the coconut oil over medium heat. Add the onion; cook and stir for 7 to 8 minutes until softened. Add the ginger and curry powder; cook and stir 1-2 minutes longer until softened. Stir in the millet; cook and stir for 2 minutes longer to blend flavors.
  4. Relish: Combine all of the relish ingredients in a small bowl.
  5. Divide millet among 4 bowls and top with equal amounts of the relish.

Notes

(1) You can use 1 tsp of ground ginger in place of the fresh ginger.

(2) You can use your favorite oil in place of the coconut oil.

Nutrition Information

Serving Size

1/4 of recipe

Amount Per Serving Calories 242Total Fat 8.5gSaturated Fat 3.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 119mgCarbohydrates 36.8gFiber 5gSugar 6.7gProtein 5.7g

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Millet Apricot Energy Bars {vegan, gluten-free} | power hungry

Friday 28th of August 2020

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Vegan Millet Kale Quiches {GF, high protein} | power hungry

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Jana Wong

Thursday 5th of December 2013

Ooh, I love millet--this looks so easy and tasty! And I think I have all of the ingredients at home--I'll be cooking from the pantry tonight, too. Thanks for another great recipe, Camilla!

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