Sprouted Millet Porridge
Vegetable Sprouted Porridge with Coconut Milk
Ingredients
- 400 g plain fully cooked MadeBetter Sprouted Porridge
- 120 g carrot, beans and peas, diced small
- 100 ml, plus more if needed water for the vegetables
- 30 ml unsweetened coconut milk
- 10 ml cold-pressed oil
- ¼ tsp cumin seeds
- 5 g grated ginger
- a pinch turmeric powder
- 1 tbsp chopped coriander
- to taste salt
Make it, step by step
- Cook the plain Sprouted Porridge for 12 minutes as directed on the pack; measure 400 g.
- Meanwhile, heat oil in another pan. Add cumin, ginger, vegetables, turmeric and 100 ml water.
- Cover and simmer until the vegetables are fully tender; add water if the pan dries.
- Stir the vegetables and their liquid into the cooked porridge. Add coconut milk and salt; warm gently without boiling hard.
- Add coriander and serve hot. Loosen with hot water if needed.
Useful tips
- Cook the vegetables fully in their own pan before combining them with the smooth porridge base; gentle final warming will not soften hard pieces.
