Another beautiful day up North. One of the cool things about this rented cottage (we’re here because of the fire at our lake home) is that the house is on a hill leading down to the water. Ours is practically on the water, but this one is even with the tree line. And there are floor-to-ceiling windows in the great room. It’s so awesome to watch the eagles fly right outside the windows, doing their “exercises” and flight patterns. So majestic. I love it. Don’t you wish you could fly sometimes? :)

So tonight for dinner, I had a special treat. My aunt and uncle came back up to the cottage for the weekend, and so I made a big meal for everyone! Let me tell you, curry is a crowd pleaser! I made a big batch of Veggie Curry over Millet! It gave me so much joy to be able to cook for the people I love:)

This meal was packed with veggies. And the great thing about it is that you can literally throw in any veggies you have in your fridge! Since we are leaving and returning home tomorrow, I used up all our extra veggies! It was a party! :)

And it’s gluten free, vegan, and Body Ecology Diet friendly!

Here’s what you need: (Serves 5 adults)

1 1/4 cups millet cooked in 2 1/2 cups veg stock

1/2 head of cauliflower, broken into florets and roasted or steamed
1 big stalk of broccoli, broken into florets and roasted or steamed
1 red pepper, chopped
2 large carrots, chopped
1 yellow onion, chopped
1 1/2 cups sugar snap peas, cut in half
1 Tbsp grated ginger
3 garlic cloves
1 rounded tsp Curry Powder
sat and pepper

Garnish:
cashews, chopped
cilantro, chopped
3 green onions, sliced

Sauce:
1 cup veg stock
juice of 1 lime
15 drops pure liquid stevia (BED use alcohol free)
1/2 can of light coconut milk

Preheat oven to 400 degrees. Put your broccoli and cauliflower florets on an olive-oil-sprayed baking sheet, and spritz them with olive oil. Bake for about 15-20 minutes, until golden brown.

Cook your millet until it absorbs all the liquid, about 20-25 minutes. When it has absorbed all the stock, fluff it with a fork, and add salt to taste.

Meanwhile, prep your veggies.

Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt, pepper, and curry powder. Allow them to cook for about 5 minutes on medium, until the onions have softened. Next, add your carrots, and let them cook for about 3 minutes. Then, stir in your peppers and peas. Let them cook for about 2-3 minutes. Then, stir in your garlic, ginger, broccoli and cauliflower. Let those cook for about 4 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through.

To serve, make a bed of millet, and pile on those veggies! Garnish with cilantro, cashews and green onions! And don’t skimp on the sauce — it’s the best part!

This meal was superb! Everyone thoroughly enjoyed it:) The flavors are so exotic and exciting! It’s spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! haha

And the millet is perfect for this dish. It soaks up the sauce beautifully. If you’ve never tried millet, I definitely encourage you to try it! It’s comparable in texture to couscous. It’s fantastic and a nutrition powerhouse!

And the cilantro adds just a fabulous fresh bite, while the cashews provide a satisfying crunch to finish it off!

What’s your “go-to” meal when you have company?

Until tomorrow!

This recipe was shared on Melt in Your Mouth Mon, Meatless Mon, Sugar Free Sun, Mon Mania, Allergy Free Wed,  Recipe Box, GF Wed, What’s Cooking Wed, Health2Day!