Garlicky Greens Curry

Add the millet to a small saucepan over medium-high heat. Toast, shaking the pan frequently, until fragrant and golden, about 1 to 2 minutes. Add 1 ¼ cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until all of the water is absorbed and the grains are tender, about 15 to 20 minutes. Fluff millet with a fork.

Rinse and dry the produce. Dice the sweet potato (no need to peel). Peel 6 cloves garlic. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the garlic and mustard seeds and a pinch of salt and pepper. Cook, shaking the pan occasionally, until they’re fragrant and the garlic begins to color, about 3 to 5 minutes.

Add the curry leaves and curry powder to the skillet and cook, stirring constantly, until the garlic is coated and the spices are fragrant, about 1 minute. Add 1 cup water and the sweet potatoes and lower the heat to a gentle simmer. Cover curry and cook, stirring occasionally, until sweet potatoes are tender, about 15 to 20 minutes.

Remove the stems from the mustard greens and thinly slice. Chop the leaves. Remove the pits from the dates and roughly chop.

Add the mustard green stems, chopped dates, and coconut milk to the skillet and stir. Return the mixture to a simmer, cover, and cook until the stems are tender, about 2 to 3 minutes. Add the chopped leaves, stir gently, and cover again. Cook until the leaves are soft, another 3 to 5 minutes. Season curry with salt.

Roughly chop the tamari almonds. Serve the garlicky greens curry in large shallow bowls, with the millet on the side. Sprinkle with chopped tamari almonds.