Content Magazine | Organic Skin care—

Get The Recipe: Coconut and Berries African Inspired Peanutty Millet

Posted in Content Magazine | Organic Skin care


In light of the #PlantBasedPicnic we attended last month at the newly opened Tanya’s Cafe in Chelsea, we were inspired to share with you the recipes of some of our favourite plant-based bloggers and natural skincare lovers to tantalise your taste-buds with some of our favourite veggie #skinfood inspiration.

The first recipe comes from none other than the lovely Emma of Coconut and Berries, a passionate vegan whose colourful and creative dishes had us hooked from first encounter. Below she shares her recipe for the perfect warming dish for the transitioning of seasons.

African Inspired Peanutty Millet


  • 2/3 C Dry millet (Approx 2 1/2 C Cooked Millet)
  • 1 Tbsp Coconut oil
  • 1 Small onion, diced
  • 4 Cloves garlic, minced
  • 1 " Ginger, minced
  • 1 Red chili, seeds removed and minced
  • 1 Small cauliflower, broken into florets
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Paprika
  • 1/4 tsp Cinnamon
  • 3/4 tsp Salt
  • 2 Tbsp Organic Peanut Butter
  • 1 Medium tomato, chopped
  • 1 Tbsp Tomato purée
  • 2/3 C Water (+ 1/4C)
  • 3-4 C Spinach (loosely packed)
  • 1/4C Chopped roasted peanuts


1. To cook your millet, if you're not using leftover, toast the millet in a dry pan for 4-5 minutes until it smells fragrant (optional). Add 1 1/3 C water (1: 2 ratio millet to water). Bring to boil, then turn down heat and simmer on low for approx 15 minutes or until water is absorbed. Leave to sit, covered, off the heat, for 10 minutes then fluff with a fork. Set aside.

2. Heat the oil in a large pan over medium heat. Cook the onion, garlic, ginger, chili and cauliflower for approx 5 minutes.

3. Add the spices and salt and stir well to coat the vegetables.

4. Add the tomatoes, peanut butter and water, stir well and cover. Simmer for approx 10 minutes or until the cauliflower is tender but not mushy. If the mixture looks a little dry add the remaining 1/4 C water. Add the spinach and cook just until wilted.

5. Stir through the millet, making sure it's all well coated with the sauce.

6. Serve topped with the roasted peanuts.

Notes: If you don't have/ don't want to use millet, brown rice works as a substitute.

Check out Emma's blog here and stay tuned for our next #plantbased guest recipe coming soon.