Vegan Millet in Coconut Curry Recipe - Forks Over Knives

Ingredients

• ¾ cup millet
• 1 cup finely chopped leek (white and light green parts)
• 4 to 5 bay leaves
• 1½ tablespoons grated fresh ginger
• 2 cloves garlic, minced
• 1 lb. asparagus, trimmed & cut into 1-inch pieces (2 cups)
• 1 15-oz. can unsweetened light coconut milk
• 1 pitted whole date, finely chopped
• ⅛ teaspoon freshly ground white or black pepper
• 1 tablespoon lime juice + more to taste
• Sea salt, to taste
• 2 tablespoons finely snipped fresh cilantro