Today’s Mother’s Day couldn’t have been better spent than laughing, relaxing and cooking together with my lovely, wonderful, creative mom who is simply the bestest mom there is. Asperagus is in season now in The Netherlands, so we used this perfect timing to make a recipe using the green delight. Read on for the delightful spring recipe we made, inspired by a recipe from the ‘Forks over Knives’ cookbook.
Coconut curry with millet and asperagus
Serves 3. Prep time: 40-50 minutes from start to finish. Ingredients:
3/4 cup millet + 2,5 cups water
1 cup leek, white and light green part thinly sliced
2 cloves of garlic, minced
2 tblsp ginger, peeled and grated
2 cups green asperagus, tough ends snapped off, rest cut in 2-3 cm pieces
2 dates, cut into small chunks, pit removed
400ml coconut milk
freshly squeezed juice of 1 lime (or 2, according to your taste)
sea salt & freshly ground pepper
handful fresh cilantro, roughly chopped
1. Cook millet in boiling water for 10 minutes, then take off heat and set aside for at least 10 minutes.
2. In a sautee pan, combine leek, garlic, ginger and 1/2 cup water. Bring to a simmer and cook for 5 minutes, stirring occasionally. Then add asperagus and cook for 8-10 minutes, or until the water has evaporated and the asperagus have softened.
3. Add the millet, dates and coconut milk to the pan. Add salt and pepper to taste. Heat until boil then let simmer for a few minutes until the milk has thickened and asperagus is perfectly soft. Take off heat, add lime juice. Serve warm with a sprinkle fresh cilantro on top.
This meal is rich in vegetables and healthy gluten-free grains (millet). It is made without using any oil or fats! It’s rich in fibre (healthy for heart and bowels), skin-repair nutrients from asperagus (yay!) and superhero flavor-makers garlic, ginger and lime (anti-inflammatory and anti-bacterial). Enjoy!
Happy Mother’s Day to all the loving mothers around the world <3.
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