Senegalese Millet Stir-Fry with Moringa and Root Vegetables

Ingredients

• 1 cup Millet
• 2 Carrots
• 1 large Sweet Potato
• 1 Turnip
• 1 Onion
• 3 cloves Garlic
• 2 tbsp Moringa Powder
• 2 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Measure the 1 cup of millet into a medium saucepan. Add the 2 cups of vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring this mixture to a boil over medium-high heat (400°F/200°C). Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the millet is tender. Remove from heat and keep covered.
2. 2Prepare your vegetables. Peel and cut the 2 carrots into 1/2-inch cubes. Peel and cut the 1 large sweet potato into 1/2-inch cubes. Peel and cut the 1 turnip into 1/2-inch cubes. Peel and dice the 1 onion. Mince the 3 cloves of garlic.
3. 3Heat the 2 tbsp of olive oil in a large skillet or wok over medium heat (300°F/150°C). Add the diced 1 onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and looks translucent. Add the minced 3 cloves of garlic and cook, stirring constantly, for 1 minute until you can smell it. Be careful not to let the garlic burn.
4. 4Add the cubed 2 carrots, 1 large sweet potato, and 1 turnip to the skillet. Cook, stirring occasionally, for 10-15 minutes, or until the vegetables are slightly tender when you pierce them with a fork. Stir in the 2 tbsp of moringa powder, 1/2 tsp cumin, and 1/2 tsp coriander. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the cooked millet from the saucepan to the skillet with the vegetables. Stir everything together well to combine evenly. Continue to cook for an additional 5 minutes, stirring occasionally, until the millet is heated through. Serve the Senegalese Millet Stir-Fry hot.

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