Not only the abundant vegetables make this fine turmeric-ginger vegetable a real superfood, but also the fine spices turmeric, cumin and the healthy ginger tuber.
Turmeric belongs to the ginger family and can grow up to more than one meter high. The root, which grows in the tropical regions of Asia, tastes mildly spicy with a slightly earthy-bitter note. Dried and powdered, turmeric powder also gives curry its characteristic color. Turmeric is an ancient medicinal plant that contains many health-promoting and anti-inflammatory active ingredients. The curcumin it contains is said to have analgesic, antibacterial, anti-inflammatory, antioxidant and digestive properties. This is why the golden tuber is known in Asia as the “spice of life”.
Ginger, the pungent tuber, is one of the most powerful natural remedies for many disease(s) and you can use it in a variety of ways.
Cumin (Cuminum cyminum) belongs to the umbelliferae family, as does parsley, for example. Cumin is cultivated in Southeast Asia. Cumin has been used as a medicinal plant for thousands of years and has long since found its way into Europe.
Important to note: Before you cook millet, soak it for 8 hours. This not only reduces the cooking time considerably, but also the phytic acid content.
Enjoy cooking!
Ingredients for the Turmeric-Ginger Vegetables with Millet
- 250 g millet
- 1 zucchini
- 2 carrots, yellow and orange
- 2 small sweet potatoes
- 1 kohlrabi
- 300 g broccoli
- 1 bunch of spring onion
- 200 ml coconut milk
- 1 tbsp tamari
- 1 tsp turmeric
- 1 tsp cumin
- 1 piece ginger
- 1 clove of garlic
- 2 tbsp. coconut oil
- Chives
- Sea salt and pepper
Preparation of the Turmeric-Ginger Vegetables with Millet
Step 1
Soak the millet for 8-24 hours. Then pour away the water and use fresh water to cook the millet. You can add 1 tablespoon of coconut oil to the cooking water to make the millet creamier.
Cook the millet first, as it has a cooking time of about 20 minutes. During this time you can prepare the dish.
Step 2
Then you can prepare the vegetables. Cut them into bite-sized pieces.
Step 3
In a frying pan, sauté the finely chopped scallions in 1 tablespoon of coconut oil. Then add a finely chopped clove of garlic and the finely chopped ginger and sauté them with the onions for a few minutes.
Step 4
Then add the rest of the vegetables to the pan and sauté them for a few minutes as well.
Step 5
Meanwhile, you can mix 200 ml coconut milk with 1 tsp turmeric and 1 tsp cumin and season the sauce with 1 tsp tamari, sea salt and pepper.
Step 6
Deglaze the steamed vegetables with the seasoned coconut milk and let the vegetables cook with the lid closed for at least 10 minutes.
Step 7
Arrange the vegetables with the millet on plates and garnish with fresh chives and sprouts.
Tip:
If the sauce is a bit too liquid for you, you can also use 1 tablespoon of Kuzu to thicken it.
