Spiced millet with cashews

I’d never really been much of a fan of millet, but every now and then I get a craving for something different. This dish was created as an alternative to a rice or bread-based accompaniment to Indian vegetable dishes. A mix of vegetables, nuts, and spices, this dish is a bit like a biryani, but drier and more suited to a side dish than a standalone.

Here’s how to knock up a light Indian-style side dish that’ll replace rice on those occasions when you want something a bit different… 😉

Flavour: Savoury & slightly spiced

Serves: 4 as a side dish, or 2 as a main meal


  • 1 cup millet
  • half teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon sunflower oil
  • 1 small onion, finely sliced
  • 1 clove garlic, finely minced
  • 1 teaspoon fresh ginger, finely minced
  • 1-2 chillies (I’ll leave it up to your tastebuds to decide how many and which kind!)
  • half cup cashews (raw or roasted – either is fine)
  • 1 large carrot, finely diced
  • 1 cup white cabbage, finely shredded
  • 2 teaspoons curry powder of your choice

Optional extra veggies:

  • Zucchini, finely diced
  • cauliflower, broken into tiny florets


  1. Bring millet to boil in small pan (with lid on) with one and a half cups water , half teaspoon turmeric powder, and half teaspoon salt
  2. Once your millet is boiling, turn heat down to low, and steam for 25 minutes
  3. Cook onion over high heat until it turns translucent
  4. Reduce heat to medium, and continue cooking until onion turns slightly golden
  5. Add salt, garlic, ginger, chilli, and cashews, stir in, and cook for two more minutes
  6. Toss in vegetables, stir well, and cook for 2 more minutes
  7. Add curry powder, stir in, and cook for 3 more minutes
  8. Stir in the millet, and take off the heat
  9. Transfer to serving dish, and enjoy wile piping hot!

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