What are the main ingredients in Coconut Millet & Berbere Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Coconut Millet & Berbere Butternut?

Calories: 893, Carbs: 132 grams, Fat: grams, Protein: 26 grams, Sugar: 16.6 grams, Salt: 779 grams

How do I prepare Coconut Millet & Berbere Butternut?

COCONUT MILLET: Preheat the oven to 200°C. Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover. BERBERE BUTTERNUT: Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). ONION & CHICKPEAS: Place the onion wedges and the rinsed chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside. CREAMY CASHEW SAUCE: In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. ROAST WITH THE MOST: When the butternut has been in for 15 minutes, pop the tray of dressed chickpeas & onions into the oven for the remaining time or until crispy. LOAD THE MILLET: Toss the shredded leaves, the diced cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside. TIME TO ENJOY: Plate up the loaded coconut millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.

What should be prepared from my kitchen to make Coconut Millet & Berbere Butternut?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Coconut Millet & Berbere Butternut

Made from an exotic mixture of chilli peppers, coriander, garlic, fenugreek, and other aromatics, a unique berbere spice will coat the roasted butternut, onions & crispy chickpeas in this dish. This veggie medley will rest on top of coconut milk-infused millet, drizzled with cashew cream cheese, ginger & mint sauce.

Coconut Millet & Berbere Butternut

with crispy chickpeas & roasted onion wedges

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Berbere Spice
Butternut Chunks
Cashew Nut Cream Cheese
Chickpeas
Coconut Milk
Cucumber
Fresh Ginger
Fresh Mint
Green Leaves
Lemon Juice
Millet
Onion
Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Coconut Millet & Berbere Butternut

Serves 1

COCONUT MILLET
Preheat the oven to 200°C. Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 100ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ONION & CHICKPEAS
Place the onion wedges and the rinsed chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE MILLET
Toss the shredded leaves, the diced cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.

Millet - 100ml
Coconut Milk - 100ml
Berbere Spice - 10ml
Butternut Chunks - 250g
Onion - 1
Chickpeas - 60g
Lemon Juice - 15ml
Cashew Nut Cream Cheese - 30ml
Fresh Ginger - 10g
Fresh Mint - 3g
Green Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

COCONUT MILLET
Preheat the oven to 200°C. Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 200ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
ONION & CHICKPEAS
Place the onion wedges and the rinsed chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE MILLET
Toss the shredded leaves, the diced cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.

Millet - 200ml
Coconut Milk - 200ml
Berbere Spice - 20ml
Butternut Chunks - 500g
Onion - 1
Chickpeas - 120g
Lemon Juice - 30ml
Cashew Nut Cream Cheese - 60ml
Fresh Ginger - 20g
Fresh Mint - 5g
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

COCONUT MILLET
Preheat the oven to 200°C. Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 300ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ONION & CHICKPEAS
Place the onion wedges and the rinsed chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE MILLET
Toss the shredded leaves, the diced cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.

Millet - 300ml
Coconut Milk - 300ml
Berbere Spice - 30ml
Butternut Chunks - 750g
Onions - 2
Chickpeas - 180g
Lemon Juice - 45ml
Cashew Nut Cream Cheese - 90ml
Fresh Ginger - 30g
Fresh Mint - 8g
Green Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

COCONUT MILLET
Preheat the oven to 200°C. Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 400ml of salted water and the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
BERBERE BUTTERNUT
Place the berbere spice in a bowl with a drizzle of oil. Spread the butternut pieces on a roasting tray. Coat in ½ the berbere spice oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
ONION & CHICKPEAS
Place the onion wedges and the rinsed chickpeas on a separate roasting tray. Coat in the remaining berbere spice oil and seasoning. Set aside.
CREAMY CASHEW SAUCE
In a small bowl, combine the lemon juice, the cashew cream cheese, the grated ginger, ½ the chopped mint, a drizzle of oil, and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
ROAST WITH THE MOST
When the butternut has been in for 15 minutes, pop the tray of dressed chickpeas & onions into the oven for the remaining time or until crispy.
LOAD THE MILLET
Toss the shredded leaves, the diced cucumber, and ½ the ginger cashew dressing through the cooked millet. Set aside.
TIME TO ENJOY
Plate up the loaded coconut millet and top with the roasted veg. Drizzle over the remaining dressing and garnish with the remaining mint.