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Curried Millet Cakes with Creamy Red Pepper Coriander Sauce
FORKS OVER KNIVES18Ingredients
15Minutes
220Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 tsp. cumin seeds (toasted and ground)
- 1/2 tsp. yellow mustard seeds (toasted and ground)
- 2 yellow onions (medium, peeled and diced small)
- 1 bunch cilantro
- 1/4 cup coconut (unsweetened)
- 3 Tbsp. grated ginger
- 2 serrano chiles (stemmed, for less heat, remove the seeds)
- 2 lemons
- sea salt (to taste)
- 3 cups vegetable stock (or low-sodium vegetable broth)
- 1 cup millet
- 4 cloves garlic (peeled and minced)
- 1 Tbsp. curry powder
- 1/2 tsp. crushed red pepper
- 2 Tbsp. mellow white miso (dissolved in ¼ cup hot water)
- 2 Tbsp. tomato puree
- 1/4 cup nutritional yeast (optional)
- 1 batch sauce (Creamy Red Pepper Coriander)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium850mg35% |
| Potassium360mg10% |
| Protein9g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C60% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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