Coconut Millet And Vegetable Stir Recipe

About this recipe

A flavorful one-pan dish combining protein-rich soy chunks, nutrient-packed vegetables, and aromatic spices with the creamy richness of coconut milk.

Ingredients

• - Foxtail Millet Flour
• 80 g Soya Chunks
• 200 ml Coconut Milk
• 500 g Carrot
• 250 g French Beans
• 500 g Onion
• - Tomato Ketchup
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 45 g Garam Masala
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 kg Water Chestnuts
• 100 g Salt

Instructions

1. 1. Rinse the foxtail millet thoroughly and soak it in water for 10 minutes.
2. 2. Soak the soy chunks in warm water for 10 minutes, then squeeze out excess water.
3. 3. Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves and sauté briefly.
4. 4. Add chopped onions and ginger-garlic paste, sauté until onions turn golden brown.
5. 5. Stir in chopped tomatoes, turmeric, red chili powder, and coriander powder; cook until the tomatoes soften.
6. 6. Add diced carrots and green beans to the pan, stirring to combine with the spice mixture.
7. 7. Drain the millet and add it to the pan. Mix well to coat with the spices.
8. 8. Pour in water and coconut milk. Add salt and stir. Bring to a simmer.
9. 9. Add the soy chunks, mix gently, and cover the pan with a lid.
10. 10. Cook on low heat for 15 minutes or until the millet absorbs the liquid and becomes tender.
11. 11. Sprinkle garam masala, mix gently, and cook for another 2 minutes.
12. 12. Turn off the heat and let it rest for 5 minutes before serving.