CURRIED MILLET STIRFRY

4 servings, 20-30 minutes

INGREDIENTS

• 1 cup millet, soaked for 2 hours with dash of lemon juice (if vata or pitta or having a sensitive stomach - sub quinoa or white basmati rice)

• 3 cups water 

• 1 tbsp curry powder

• 1 1/2 cups collards, chopped, stems removed

• 1/2 block tofu

• 1/2 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1/2 tsp coriander seeds

• 1 garlic clove (sub 1 inch grated ginger if sattvic)

• 1/4 cup raisins

• Lime juice for topping

• 2 tbsp ghee 

• Salt and pepper to taste

DIRECTIONS

1. Drain and rinse soaked millet until water runs clear.

2. Add millet to medium pot with water. Bring to boil, reduce to simmer. Cover and cook until millet is soft (about 20-25 minutes).

3.  In a separate medium saucepan, heat 1 tbsp ghee over medium heat. Add the cumin, fennel and coriander seeds. Heat until aromatic. Then add the tofu and cook until brown. Add salt and pepper as desired.

4. In separate small saucepan, heat the other tbsp of ghee over medium heat, add garlic and raisins, heat for 1-2 minutes. Add the chopped collard greens, cover and wilt.

5.  Once millet is cooked, mix in the curry powder and garlic/ raisin/ collards mixture. 

6.  Top millet with tofu and freshly squeezed lime juice. Enjoy!

#kapha #spring #winter

Notes

• One of my kapha clients favorite recipes! She makes it almost weekly - kaphas don't do well with most grains, but since millet is light and drying, it is one of their preferred grains.

• Vata or pitta? Better to sub quinoa or a white basmati rice for the millet in this recipe - it will be too light, hot, and drying for you, especially if you have food sensitivities.

• Tofu? Tofu is better for pitta types since it is cold, heavy, and wet. But, how you cook and combine foods is important. The spices in this dish make the tofu more digestible. If you'd prefer to sub edamame or green peas in this dish instead of tofu, go for it!