Curried Vegetable and Millet Chowder | Oregonian Recipes

Name: 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

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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