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Curried Vegetable and Millet Chowder
Margaret
A delicious new (for me) gluten-free vegan recipe to share.
1 onion, diced
30 ml2 T. oil
3 carrots, diced or sliced
2 potatoes, peeled and cut into bite size pieces
79 ml1/3 c millet
20 ml4 t curry powder (I used mild)
950 ml4 c gluten free vegetable broth
240 ml1 c diced tomatoes
13-oz. can coconut milk
salt and pepper to taste
120 ml1/2 c. chopped cilantro
240 ml1 c. cooked garbanzo beans
In a large pot, saute the onion in oil until browned (about 10 minutes).
Add the carrots, potatoes, millet, curry powder, broth and tomatoes. Bring to a boil, reduce heat and simmer 15 minutes.
Add coconut milk and salt and pepper and cook until vegetables are tender (about 15 minutes). Add garbanzo beans for last 5 minutes.
Remove from heat and add cilantro.