west-african

Chickpea and Carrot Curry with Millet

Name: Chickpea and Carrot Curry with Millet
Yield: 1 serving
Cuisine: west-african
Ingredients: 46 g millet, dry; 124 g chickpeas, cooked and drained; 91 g carrot, diced; 46 g onion, chopped; 78 g coconut milk, canned; 7 g vegetable oil; 3 g curry powder; 7 g lemon juice; 0.65 g salt

This simmered dish pairs millet, dry with chickpeas, cooked and drained, carrot, diced and curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegan Vegetarian High satiety Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

19 g Protein

87 g Carbohydrates

28 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

46g millet, dry 170 kcal
124g chickpeas, cooked and drained 203 kcal
91g carrot, diced 37 kcal
46g onion, chopped 18 kcal
78g coconut milk, canned 154 kcal
7g vegetable oil 62 kcal
1.31 tsp (3g) curry powder 9 kcal
7g lemon juice 2 kcal
0.33 tsp (1g) salt 0 kcal

Cooking instructions

milletsalt
Rinse millet. Add millet to a small pot with water and a pinch of salt, bring to a simmer, cover, and cook 18-20 minutes; rest 5 minutes and fluff.
onionvegetable oil
Heat vegetable oil in a saucepan over medium heat. Add onion and cook 3 minutes until soft.
carrotcurry powder
Add carrot and cook 4 minutes, stirring. Stir in curry powder and cook 30 seconds to bloom.
chickpeascarrotcoconut milklemon juicesalt
Add chickpeas and coconut milk. Simmer 8-10 minutes until the sauce thickens and carrots are tender. Season with salt and lemon juice.
milletchickpeascurry powder
Serve the chickpea curry over millet.