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Curried Millet Bowls with Maple-Roasted Butternut & Apple Relish
2 or 4 Serving Dinner

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.

Tags: Gluten-Free Soy-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
550
FAT
19g
CARBOHYDRATES
91g
PROTEIN
12g

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INGREDIENTS

  1. 2 tsp Madras curry powder
  2. 1/2 cup walnuts, roughly chopped
  3. 1/2 cup millet
  4. 8 oz diced butternut squash
  5. 1 shallot, peeled and roughly chopped
  6. 2 tbsp maple syrup
  7. 1 lemon, zested and juiced
  8. 1 red apple, diced
  9. 0.5 oz parsley, leaves and tender stems minced
  10. 4 tsp vegetable oil*
  11. Salt*
  12. Pepper*
Allergens: tree nuts (walnut)
Tools: Small saucepan with lid, Foil-lined baking sheet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
550
FAT
19g
CARBOHYDRATES
91g
PROTEIN
12g

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INSTRUCTIONS

1
Cook the millet

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)

2
Roast the vegetables

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)

3
Make the apple relish and serve

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)

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