Vegetarian millet balls in a spicy curry sauce
These tasty millet balls will appeal to meat-eaters as well as vegetarians and vegans
Put the millet in a pan and pour on 220 ml water and cook over low heat for 12 minutes with a lid on. Meanwhile, chop the parsley and basil.
Mix hot millet with dried tomatoes, then mix with herbs and put aside to cool.
Chop the onion and chilli, fry in oil along with the curry paste. Add tomato passata and simmer for 10 minutes. Stir in the coconut milk and Ponzu citrus soy sauce.
Form small balls from the millet mixture and serve with the curry sauce while warm.
Recipe as PDF
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