Veganes Hirse-Curry mit Spinat

Vegan's millet curry with spinach

Are you a fan of Asian cuisine and looking for varied and delicious recipes? Then this millet curry with spinach is certainly a successful recipe for your everyday nutrition. You can find out everything about the preparation in this article. With its super nutritional values ​​and the healthy ingredients, this recipe is ideal for yours Juice cure Preparation and review. Convince yourself of this delicious recipe. You can find the recipe video with our cook Michi at the bottom of the post.

Ingredients (4 portions):

2 cups of organic deer

1 onion

1 clove of garlic

2 tablespoons of olive oil

1 teaspoon curry powder

0.5 tsp ground turmeric

4 cups of water

120 g unsweetened coconut milk

Salt pepper

300 g of brown mushrooms

75 g of fresh baby blade spinach

Chilli powder


  1. Rinse the millet lukewarm in a sieve and let it drain it
  2. Peel the onions and chop them into fine cubes, just like the garlic
  3. Heat 1 tablespoon of oil in a saucepan and steam the garlic and the onion until glassy
  4. Sprinkle with curry and turmeric and sweat the spices in the pot
  5. Add the millet and delete water and coconut milk
  6. Wort with ½ teaspoon of salt and some pepper
  7. Check everything up and then let it simmer for about 5 minutes
  8. Then let the millet swell for about 20 - 25 minutes at low temperature
  9. Clean the mushrooms in the meantime and cut them into fine strips
  10. Wash the spinach and shake it dry
  11. Heat 1 tablespoon of oil in a large pan, fry the mushrooms in it and season with pepper & salt
  12. Add the spinach and about 3 tablespoons of water
  13. Put a lid on the pan and simmer the spinach until it collapses
  14. Lift the spinach mushroom mix under the millet and taste with pepper, salt and curry

Nutritional values ​​(per serving):

340 kcal

39g carbohydrates

9g protein

16g fat

Recipe video:



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