Curry Chickpea Potpie

Serves 6
Ingredients:

• 4 tablespoons unsalted butter
• 1 cup millet
• 2 large eggs
• ³/₄ teaspoon salt, plus more for saucepan
• 2 tablespoons chopped fresh flat-leaf parsley
• 8 ounces broccoli
• 1 medium onion, chopped
• 2 cups shredded green cabbage
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 2 large carrots, peeled and cut into ¹/₂-inch dice
• 8 ounces small white potatoes, quartered
• ¹/₃ cup red lentils
• ¹/₂ cup canned chickpeas, drained
• Freshly ground pepper
• Cucumber Raita (recipe follows)

Boil 2 cups of water. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the millet, and saute until golden brown, 2 to 3 minutes, stirring frequently. Add another teaspoon butter and the boiling water to the millet; return to a boil. Reduce heat to low; simmer, covered, 25 minutes. Transfer the millet to a bowl to cool slightly; tent with foil to prevent from drying out. When cooled, stir in the eggs, salt and parsley.

Bring a large saucepan of salted water to a boil. Meanwhile, cut the broccoli into bite-size pieces. Blanch the broccoli for about 20 seconds, until bright green. Transfer to an ice-water bath to cool. Drain, set aside.

Heat oven to 350 degrees Fahrenheit. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add the onion; cook, stirring occasionally, 5 minutes. Add the cabbage; cook, stirring occasionally, 3 minutes. Add the garlic, ginger and curry; cook 2 minutes. Pour in 2 cups water, and, using a wooden spoon, scrape up any brown bits on the bottom of the pan. Add the carrots, potatoes, lentils, and chickpeas, and bring to a boil. Reduce heat to medium low, and simmer, covered, for 20 minutes. Stir in reserved broccoli; season to taste with salt and pepper.

Place the stew in a 1 ¹/₂-quart ovenproof casserole; cover with millet mixture. Dot millet with remaining tablespoon butter; place on a baking sheet. Bake for 30 minutes, until golden brown and crisp. Serve with cucumber raita.

• 1 ³/₄ cup plain yogurt
• ¹/₂ medium cucumber, peeled and seeded
• ¹/₂ teaspoon course salt
• ¹/₂ teaspoon ground cumin
• Sprig of fresh mint, coarsely chopped, plus more for garnish

Place the yogurt in a medium-size mixing bowl. On the large holes of a box grater, grate the cucumber directly into the bowl. Season the mixture with salt, cumin, and mint, stirring well. Chill the riata slightly. Garnish with chopped mint, and serve.

Martha Stewart Living

Harper Collins

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