Spicy Tomato Millet
Elevate your weeknight dinners with this flavor-packed Spicy Tomato Millet recipe, a wholesome and vibrant dish that perfectly balances heat and comfort. Nutty, fluffy millet serves as the base, soaking up a rich and savory tomato sauce infused with aromatic spices like cumin, coriander, and paprika, with a fiery kick from red chili flakes. Fresh garlic, ginger, and onions add depth, while a splash of lemon juice and a sprinkle of cilantro lend brightness to every bite. Ready in just 40 minutes, this vegan and gluten-free meal is as versatile as it is delicious—serve it as a hearty main course or a delectable side dish alongside roasted veggies or your favorite protein. Whether you're searching for a quick, healthy dinner or a flavorful way to enjoy millet, this recipe delivers bold taste and wholesome satisfaction.
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic cloves
- 1 teaspoon fresh ginger
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Rinse the millet in cold water until the water runs clear. Drain and set aside.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed millet, cover, and reduce the heat to low. Cook for 15 minutes or until the millet is tender and the water is absorbed. Remove from heat and fluff with a fork.
While the millet cooks, finely dice the onion, mince the garlic cloves, and grate the fresh ginger.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the canned diced tomatoes (with their liquid), tomato paste, and vegetable broth to the skillet. Stir well to combine.
Season the tomato mixture with ground cumin, ground coriander, red chili flakes, paprika, salt, and black pepper. Mix thoroughly.
Simmer the sauce over medium-low heat for 10 minutes, stirring occasionally, until it has thickened slightly.
Add the cooked millet to the skillet and stir until it is well-coated in the tomato sauce. Allow to cook for another 5 minutes, letting the flavors meld together.
Remove the skillet from the heat and stir in the fresh lemon juice and chopped cilantro.
Serve hot as a main dish or alongside roasted vegetables or protein of choice.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
