Tangy African Vegan Dinner
Introduction
Dive into the vibrant world of African flavors with this tangy, plant-based dish that encapsulates the essence of a spirited dinner. Perfect for those who enjoy a meal that's as nourishing as it is flavorful, this recipe is sure to become a new favorite in your culinary repertoire.
Ingredients
- 1 cup millet, rinsed and drained
- 2 cups water
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup apple cider vinegar
- 2 tbsp tomato paste
- 1 can (400 ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Instructions
- In a medium pot, bring the millet and water to a boil. Reduce heat to low, cover, and simmer until all water is absorbed, about 20 minutes.
- While the millet cooks, heat a large pan over medium heat. Add a splash of water and sauté the onion and garlic until translucent.
- Add the sweet potatoes, bell peppers, turmeric, cumin, and smoked paprika. Cook for about 10 minutes, or until the vegetables start to soften.
- Stir in the apple cider vinegar and tomato paste. Cook for another 5 minutes.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce heat and let simmer gently for 15 minutes, or until the sweet potato is tender and the sauce has thickened. Season with salt and pepper.
- Serve the spicy vegetable stew over the cooked millet and garnish with fresh cilantro.
Enjoy this delightful concoction of tangy and savory flavors that not only satisfies your taste buds but also pays homage to traditional African cuisine with a modern vegan twist. Serve this dish hot and watch it become the star of your dinner table!
Nia
| Nutritionfacts | Calories: 350, Fat: 12g, Carbohydrates: 55g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | coconut |