Mild curry with millet
Heat coconut oil over low/ medium heat. Saute sliced scallions, chopped mixed mushrooms and halved peeled asparagus, sliced zucchinis and broccoli florets for about 5 minutes. Then add little bit of minced garlic. Season with salt, turmeric and garam masala. Add little bit of water and tinned coconut milk. Cook with the lid on for some minutes.
Serve with millet. Transfer onto a plate, drizzle with tamari sauce and top with avocado slices. Sprinkle with fresh lemon juice.
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