Millet Tomato and Pea Curry with Chickpea Crepes and Tomato Relish
Ingredients
Curry
- 500g cooked millet
- 400g can cherry tomatoes
- 250g frozen peas
- 2 shallots
- 3 garlic cloves
- 1 cup fresh coriander
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- Pinch chilli flakes
- 1/2 can coconut cream
- Salt and pepper
Crepes
- 100g chickpea flour
- 60g rice flour
- 1 tablespoon olive oil
- 1/2 teaspoon salt flakes
- 1 teaspoon cumin seeds
- Pinch chilli flakes
- 1 tablespoon coconut cream
- 1/2 red onion
- 2cm ginger
- Handful fresh coriander leaves
Tomato relish
- 250g tinned cherry tomatoes
- 1/2 red onion
- 1 garlic clove
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 tablespoon coconut sugar
- 1 tablespoon red wine vinegar
Preparation
Curry
Heat the olive oil in a non-stick pan over medium heat.
Add in the spices and stir until fragrant.
Add the shallots and stir until softened and browning.
Add in the garlic and cherry tomatoes.
Simmer for 5 minutes.
Add in the millet, peas and chopped coriander.
Simmer for 10 minutes.
Stir in the coconut cream.
Season with salt and pepper to taste.
Crepes
Add the flours and spices to a large bowl and whisk to combine.
Add the rest of the ingredients and stir to form a thin batter.
Set aside for 30 minutes.
Stir to combine again just before cooking.
Heat a teaspoon of olive oil in a crepe pan over high heat.
Pour 1/3 cup batter into the pan to form a thin layer.
Flip after about 2 minutes. Repeat for remaining batter.
Tomato relish
Add the mustard and cumin seeds to the olive oil and fry over medium heat.
Add the tomato, garlic and red onion and cook over medium to high heat for 5 minutes, or until soft.
Reduce the heat and add the sugar and vinegar.
Simmer for 10 minutes until slightly reduced, season to taste.
