Oh curry, you are one of my all-time favorites. That’s no surprise to loyal One Beet readers, since I’ve posted quite a few curry recipes in the past (Curried Red Lentils, Curried Chickpeas, Kabocha Squash Coconut Curry). Curry is just so good – I can’t help myself from finding new ways to cook with it!
This recipe pairs spicy curried onions with millet to create a delicious mash that can be turned into tasty little cakes or enjoyed heaped on top of a salad. This recipe is versitile – if I’m in the mood to be a little fancy I can form them into cakes, and if not I can scoop it out of the pan as is. I’ve provided steps for either option here, so get creative and see what works for you.
Curry Millet Cakes Ingredients (serves 4):
1 cup raw millet
2 cups broth or water
2 teaspoons olive oil or ghee
2 red onions, chopped
8 cloves of garlic, minced
2 teaspoons curry powder
1 teaspoon turmeric powder
salt and pepper
Feta Yogurt Sauce Ingredients (serves 4):
3/4 cup plain Greek yogurt
1/4 cup crumbled feta
2 teaspoons olive oil
salt and pepper
Directions (1 hour for cakes, 30 minutes for mash):
Lightly saute raw millet in your saucepan before adding the broth/water. Add 1 teaspoon olive oil and toast on medium/high heat for about 4 minutes until becoming aromatic and starting to brown. Toasting the millet adds a deeper nutty flavor that is completely addicting.
Add the water/broth, cover the saucepan and bring to a boil. Reduce to a simmer and cook for 15 – 20 minutes until the liquid has been absorbed.
While the millet is cooking begin to saute your onions and garlic with the remaining teaspoon of olive oil. Add curry powder, turmeric powder, salt and pepper and stir regularly. The onions should reduce significantly in size as they cook and become very fragrant. I like to saute them in a large cast-iron skillet.
Add the cooked millet to the curried onions and mix well together. Turn off the heat and let the mash rest for 20 minutes, or until it’s cool enough to handle.
Create patties out of the millet/onion mash and grill in a clean skillet (they will stick if you try to use the same pan) with olive oil or ghee. Handle the patties gently as they are a bit breakable, but oh so worth it!
Combine yogurt, feta, olive oil, salt and pepper in a small mixing bowl. Use a fork to break up the feta and whip it into the yogurt.
Milled is a fantastic grain to have in your arsenal. It’s actually a seed that originally comes from Africa and northern China. Millet is naturally gluten-free, and rich in iron, B vitamins and calcium. As with all whole grains, variety is key to maintaining a balanced diet. I like to use millet interchangeable with brown rice and quinoa. One of my favorite recipes is miso soup made with millet. Enjoy!