Vegan millet and okra curry

Vegan millet and okra curry with coconut milk, ginger, turmeric and cashews – creamy, mildly spiced and easy for everyday plant-based cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 55 g

Ingredients

• 120g millet
• 300g okra
• 200ml coconut milk
• 1 knob of ginger
• 30g cashews
• 1 tsp turmeric
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · sieve · grater · wooden spoon · ladle

1. Rinse the millet thoroughly and cook it in water until soft and fluffy.
2. Wash the okra, trim the ends and cut it into pieces. Finely grate the ginger.
3. Soften the okra and ginger briefly in a little olive oil or coconut oil until the okra takes on a little colour.
4. Add the turmeric, stir briefly and pour in the coconut milk. Simmer gently until the okra is soft and the sauce thickens slightly.
5. Season the curry with salt and roughly chop the cashews.
6. Divide the millet between plates, spoon the okra curry over it and serve with the cashews.

Good to know

This curry is simple, warm and pleasantly creamy. The millet makes it down-to-earth, and the sauce stays soft and well rounded.

Swaps

Cashews → almonds (more vitamin E) | millet → quinoa (more protein) | coconut milk → unsweetened almond milk plus cashew butter (less saturated fat) | okra → green beans (also with fibre)

Allergens

The dish is vegan and gluten-free but contains tree nuts (cashews); for children, season mildly and cook the okra until soft, and in pregnancy it's fine with fresh, well-heated ingredients.

Dairy-free recipes