Masala Millet Bowl
It's no secret that I LOVE Indian food. I adore the flavour combinations, not to mention the healing benefits of the spices and ingredients used. The flavour base for most Indian dishes contains Turmeric, well known for it's positive effects on digestive health as well as it's anti-inflammatory properties.
Back in October I had the pleasure of attending a South-Indian inspired cooking class taught by the lovely Reena at the Westboro Brainery. That magical food inspired this dish! I have only made minor changes to her original recipes in order to pump up the nutritional value of this already very healing and super delicious food!
I hope you enjoy this Masala bowl, packed with detoxifying greens, plant based proteins, and the anti-inflammatory benefits of turmeric.
Spicy Roasted Chickpeas
- 2 cups cooked chickpeas, or one large can
- 1 tbsp olive or avocado oil
- 1/2 tsp pink Himalayan salt (or more to taste)
- 1/2 tsp fresh ground black pepper (or more to taste)
- 1/2 tsp paprika
- pinch cayenne pepper (or more to taste)
- Preheat oven to 350f.
- Drain and rinse chickpeas, pat dry with a towel, for a toastier, crispier result.
- Toss all ingredients in a large mixing bowl and stir until chickpeas are well coated.
- line a baking sheet with parchment paper or reusable silicone baking pad and spread chickpeas in a single layer. Bake for 20-25 minutes until desired crunchiness is achieved.
*While chickpeas bake, prepare the Potato and Kale Masala.
Potato Kale Masala
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp salt
- 1 onion, diced
- 3 potatoes, washed, diced and steamed (no need to peel)
- 6 curry leaves (the fresh ones are better, they are hard to find so use 8 dried if you only have access to dried)
- 2 tsp dried turmeric
- 2 tsp ground coriander
- 3 tbsp lemon juice (approximately the juice from one lemon, freshly squeezed)
- 3 tbsp chopped cilantro
- one small bunch of kale washed and chopped (approximately 3 cups)
- In a large skillet, heat oil on medium high heat. Add cumin and mustard seeds.
- Once the seeds begin to pop add onions and salt.
- Reduce heat to medium, stir and let cook for 3 minutes, until onions are soft.
- Add the potatoes and the remaining spices. Stir and cook for a couple of minutes.
- Add chopped kale and cover. Cook for 2-3 minutes until kale is bright green and slightly wilted.
- turn off the heat and add more salt if needed, lemon juice and cilantro, stir to combine.
*I have also used collard greens and Swiss chard in this recipe instead of kale with tasty results!
*I have also used 3 cups of baby potatoes cut into halves, instead of regular potatoes... also delicious!
Coconut Cashew Cilantro Sauce
- 1 bunch cilantro, washed and chopped
- 1/4 cup unsweetened, unflavoured coconut yogurt
- 1/4 cup unsweetened dried or fresh coconut.
- 1/2 cup raw cashews (soaked in hot water for one hour)
- 2 green chillies, if you like spice, or omit for a more cooling, refreshing sauce
- 2 tsp Pink salt, or sea salt
- 2 tsp turmeric
- 3 tbsp fresh squeezed lemon juice (about the juice from one medium lemon)
- 1/3 cup water, or more as needed.
- Add all ingredients to high speed blender. Blend on high until creamy and smooth.
To assemble the bowl...
- Choose a nice looking bowl.
- Add about 1/3 cup of cooked millet. (I like to cook millet in advance, and toss it with a little fresh lemon juice and olive oil, and store it in the fridge- up to 5 days). Quinoa also works well here.
- Spoon in the Potato Kale Masala.
- Add 1/4-1/3 cup of the chickpeas
- Garnish with fresh cilantro, coconut chips and a generous drizzle of the Coconut Cashew Cilantro sauce.