I’ve fallen in love with millet recently, and this is the recipe that first convinced me that millet is my new best friend. It’s so easy to prepare, none of the ingredients are particularly weird (although kale might take a bit of searching), and it cooks all in one pot so easy to clean up too. Ticks all my boxes
The first time I made this, my husband said that “it feels like you’re eating nourishment with every spoonful”. I have to agree with him, it’s a very wholesome-feeling stew, and makes you feel super-healthy eating it. The flavours are all quite subtle – there’s no particular flavour that will explode in your mouth, but it all melds together wonderfully.
Try to get your peanut butter from the health food store where the only ingredients are peanuts, not the commercial stuff from the supermarket that has lots of added salt and sugar and oil in it. You could substitute any nut butter if you don’t/can’t eat peanuts, so get experimenting!
Like all stews, this one will thicken overnight and taste even better the next day. The first photo is straight from the pot, the second photo is the next day at lunchtime (which personally I prefer, but hey, I’ll take this stew anyway it comes )
Serves: Heaps! The original recipe says serves 4, but I think it’s more like 6.
- 15-30 mL olive oil
- 1.4 L vegetable stock
- 3 cloves garlic, crushed
- 2 onions, chopped
- 450 g sweet potato, peeled and diced
- 1 x 400 g tin chick peas
- 170 g millet
- 15 mL tamari (or soy sauce
- 115 g peanut butter
- 85 g chopped kale (I used the purple curly leaved one, but the flat green one would work too)
- Juice of 1 lemon (about 45 mL)
Heat a large saucepan and add olive oil. Add garlic and onion and saute until soft.
Add the stock, sweet potatoes, chick peas, millet and a drop or two of tamari. Simmer for 20 min.
Remove some of the stew liquid from the saucepan, blend with peanut butter and return to the saucepan.
Add the kale and cook for 5 min. Add lemon juice and remaining tamari.
Adapted from: The Vegan Society