This curried millet stew is total Indian-style comfort food for a chilly evening!
I love me some comfort food. I think people in general love any type of food that makes them feel good, and if you add some Indian spices, it kinda takes comfort to a new level. This is really tummy-warming stuff!
There are very few things about my old eating habits that I miss. For the most part, I’m completely converted to clean eating. But on occasion, I get a hankering for Indian food at my favorite Indian restaurant, and believe me, It ain’t clean!
But one thing I’ve learned by writing this blog is that with most foods, there is a clean substitute. It may not match exactly, but there IS a substitute. And once your taste buds have adjusted from chemical crud to healthy, nutritious meals, it’s amazing how many of those substitutes really do taste good!
And just as a side note, my husband does not eat clean (except what he eats from my cooking), and even he enjoyed this. Mini Chef, on the other hand, was not a fan. But that’s okay. I’m working on him. He should be a gourmand by the time he’s 5.
MORE HEALTHY RECIPES:
CURRIED MILLET STEW RECIPE:
- 1 lb. corn (frozen, organic if possible)
- 8 cups vegetable stock (low sodium, no sugar added)
- 1 cup millet (dry)
- 1 cup chickpeas (dry)
- 15 oz. can tomato sauce (no sugar added)
- 15 oz. can light coconut milk
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 1 tbsp. curry powder
- 1 cup water (optional)
Place all ingredients in a slow cooker and cook on high (if you'll be home to watch it) for 6-8 hours. Or cook on low for 8-10 if you won't be home to watch it.
If the soup has thickened too much, add 1 cup of water and stir to combine. Continue adding water, 1 cup at a time until you get the consistency you want. Just keep in mind that this is meant to be a thicker soup.
Note: Slow cookers will vary. Adjust cooking times accordingly. Soup is finished when beans are cooked.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.