Rinse the millet in a fine sieve under hot water and cook it according to the packet instructions until tender. At the end, let the steam escape briefly so it turns fluffy.
Trim the ends off the okra. Finely chop the onion and garlic, and prepare the lemongrass by removing the tough outer layer and lightly bruising the inner part.
Heat a little water in a pan and soften the onion, garlic and turmeric in it until fragrant. Stir regularly so nothing catches.
Add the okra and lemongrass and pour in the vegetable stock. Simmer gently until the okra is tender and the flavours have come together.
Take the lemongrass out of the pan and season the braised okra to taste. If you like, stir in a little olive oil at the end.
Serve the braised okra with the millet and spoon some of the stock sauce over the top.
Good to know
This dish is quiet and aromatic at the same time. The millet makes it down-to-earth, while the sauce stays light and gentle. The kind of food that simply makes sense when it lands warm on the table.
Swaps
Millet → quinoa (a little more protein); okra → courgette (milder, also contains fibre); lemongrass → unwaxed lemon zest (aromatic essential oils); water for softening → olive oil (provides monounsaturated fatty acids).
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
The recipe is naturally vegan and usually gluten-free, as long as you choose a suitable vegetable stock. It's mild for children, though the texture of okra is often unfamiliar, and during pregnancy the ingredients are fine with good kitchen hygiene.
