Curried Millet Bowls
with Maple-Roasted Butternut & Apple Relish
Madras curry powder, a fiery, fragrant blend of spices, is named after the southern Indian city of Chennai, formerly known as Madras. This flavorful curry powder complements sweet roasted butternut squash and tangy apple relish in this gluten-free, high-fiber millet bowl.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 2 tsp Madras curry powder
- 1/2 cup walnuts, roughly chopped
- 1/2 cup millet
- 8 oz diced butternut squash
- 1 shallot, peeled and roughly chopped
- 2 tbsp maple syrup
- 1 lemon, zested and juiced
- 1 red apple, diced
- 0.5 oz parsley, leaves and tender stems minced
- 4 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat oven to 425°F. Heat 2 tsp vegetable oil in small saucepan over medium-high heat. Add curry powder and millet and cook until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 20 to 25 minutes. Remove from heat and set aside. (4-servings: use 4 tsp vegetable oil, 2 cups water)
Meanwhile, combine squash, shallot, 2 tsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until golden brown in places, 15 to 16 minutes. Add maple and walnuts, stir to combine, and continue to roast until squash and nuts are sticky, 2 to 3 minutes. (4-servings: use 4 tsp vegetable oil)
Stir together lemon zest, lemon juice, apple, parsley, and a pinch of salt and pepper in medium bowl. Divide curried millet between two bowls and add maple-roasted butternut. Top with apple relish. Enjoy! (4-servings: use juice from 1½ lemons)
SIMILAR RECIPES
Crispy Potato Skillet with Snap Pea Slaw & Sour Cream
Green Goddess Vegetable Pilaf with Asparagus & Herby Ranch
Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
Pesto Beet Bowls with Lemon-Chive White Beans & Wild Rice
