dinner · lunch · West African-inspired
Peanut Tomato Black Bean & Broccoli Curry over Millet
A rich curry with black bean, broccoli, and a peanut tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 4 cups broccoli
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp peanut butter
- 2 tbsp tomato paste
- 1 tbsp ginger, grated
- 1½ cups coconut milk
- ¾ cups vegetable broth
- 3 cups millet
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; cook the black bean and broccoli with salt for 5 minutes.
- 2
Stir in the peanut butter, tomato paste, ginger, coconut milk, and vegetable broth; simmer gently. Cook until the black bean is hot and the vegetables are tender.
- 3
Spoon the curry over the millet and serve hot.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: egg-free, gluten-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains peanut and milk. Packaged ingredients can vary, so check labels and cross-contact information.