Servings: 4
Curried Millet Stir Fry with Kohlrabi
This curried millet stir fry is a great alternative to fried rice. For this recipe, I am using kohlrabi and kohlrabi greens. You can substitute the greens with spinach, swiss chard, collard greens or even broccoli.
Ingredients
- 2 tablespoons sunflower oil (canola or vegetable oil works also)
- 1 tablespoon mild curry powder
- 3/4 cup diced yellow onions (about 1/2 medium onion)
- 3 garlic cloves, minced
- 2 Thai chilis, sliced (see note)
- 1 1/4 teaspoons salt, plus more to taste
- 1 1/2 cups (165g) peeled and sliced kohlrabi
- 4 cups kohlrabi greens, roughly chopped
- 4 cups (425g) cooked millet
- 1 ounce fried tofu, cubed
Instructions
- Heat the oil in a large sauté pan or wok over medium-high heat. Add the curry powder and stir to dissolve it in the oil. Stir in the onions and cook for 2 to 3 minutes, until the onions start to soften. Add the minced garlic, sliced chiles and salt and cook for 30 seconds to 1 minute, until the garlic starts to turn fragrant.
- Stir in the sliced kohlrabi and cook for 2 minutes. Add the kohlrabi greens and cook for 2 to 3 minutes, until they start to wilt.
- Add the millet and tofu and stir to combine. Cook until the millet is heated through, about 3 minutes.
- Turn off the heat. Taste the millet and add more curry powder or salt, if desired.
Notes
Thai chili is similar to bird's eye chili. I believe they're technically different, but the names are often used interchangeably.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 52g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Sodium: 755mg | Fiber: 7g | Sugar: 4g
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