Curried Vegetable and Millet Chowder | Oregonian Recipes

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 carrots, peeled, halved lengthwise, cut into 1/2-inch slices
• 2 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 3/4-inch cubes
• 1/3 cup millet
• 4 teaspoons curry powder
• 4 cups gluten-free chicken broth
• 1 cup diced tomatoes (fresh or canned)
• 1 13-ounce can coconut milk
• Salt, to taste
• 1/2 cup chopped fresh cilantro