Gluten-Free, Vegan, Vegetarian
Who is ready for another great recipe that is Indian infused and will satisfy the hungriest tummy? This Indian inspired dish is full of hearty and nourishing ingredients that the whole family will love. Whether this is the whole meal or just a side dish, this savory millet and potato dish will not disappoint.
Guju Sauce Used: Coconut Indian Sauce
Source of Inspiration:
Millet is an ancient grain originating in Asia and Africa and can be enjoyed both savory or sweet. We love preparing a batch of this small-seed grain and infusing it with our Coconut Indian Sauce, then topping it with roasted potatoes, radish and fresh herbs.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
- 16 baby potatoes, diced
- 2 tablespoons avocado oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ cups dried millet
- 3 cups water
- ½ jar of Guju Coconut Indian Sauce
- 4 medium radishes, ends removed & minced
- ¼ cup parsley or cilantro, minced
- Preheat your oven to 400 degrees Fahrenheit.
- Toss diced potatoes in avocado oil, sea salt, black pepper, and garlic powder.
- Arrange in a single layer on a baking tray lined with parchment paper.
- Bake in the oven for 15 minutes, then toss with a spatula, and continue to bake for 10-15 more minutes or until potatoes are soft and their edges have crisped.
- While potatoes are cooking, prepare your millet by bringing millet and water to a boil in a medium pan on the stove. Once it begins to boil, cover, and reduce heat to a simmer until all of the water has evaporated, about 20 minutes. When done, turn off the stove and fluff millet with a fork.
- Pour millet in a bowl and gently stir in the Guju Coconut Indian Sauce until it is coated in the sauce.
- Remove potatoes from the oven and serve over Coconut Curry Millet, garnishing with minced radish and minced parsley or cilantro.
- Store leftovers in the fridge for up to 5 days.
Notes: You can swap millet for any grain you have on hand such as brown rice, quinoa or couscous. This dish is wonderful served as is or you can add a protein such as chicken, salmon or chickpeas.
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef