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Curried Fonio Pilaf

Prep Time
15
min.
Cook Time
25
min.

June 13, 2019 by Claire Alsup

Our fluffy fonio pilaf takes on vibrancy and flavor from curry spices and cooks faster than rice. Vegan, gluten-free, and topped with fresh herbs and pomegranate jewels.

Ingredients

Serves 6
    • tablespoons of olive oil
    • cups diced onions (small, ¼-½ in)
    • cups diced sweet potatoes (¼-½ inch), about 1 large potato
    • Pinch of salt
    • tablespoons curry powder
    • 1 1/2  tablespoon fresh grated ginger
    • can chickpeas (rinsed + strained)
    • cups cooked Yolélé fonio
    • cup pomegranate seeds
    • bunch flat leaf parsley, chopped
    • bunch mint, chopped
    • Juice of 1 lemon

      Preparation

      • 01 .  

        Add oil into a large saucepan and place it on the stove over medium heat.

      • 02 .  

        Add onions, sweet potato, salt, and mix well.

      • 03 .  

        Add curry powder and stir frequently (about 8 minutes, do not let onions burn).

      • 04 .  

        Turn heat to medium-low, add ginger and chickpeas. Mix well.

      • 05 .  

        Add more oil if the mixture seems dry, continue to cook for 2-4 minutes.

      • 06 .  

        Gently fold in cooked fonio. Take the mixture off the heat and transfer to a bowl. Allow to cool.

      • 07 .  

        Before serving, mix in pomegranate seeds, lemon juice, and chopped herbs.



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