Curried Millet Stew

CURRIED MILLET STEW	A: A	AB: A	B: OK	O: A
6 total cups of: Yam chopped	A: A	AB: HB	B: HB	O: N
Zucchini chopped	A: N	AB: N	B: N	O: N
Leek chopped	A: HB	AB: N	B: N	O: HB
Green Bean chopped	A: HB	AB: N	B: N	O: O
1/2 to 3/4 cup Millet	A: N	AB: HB	B: HB	O: O
To taste Thyme	A: N	AB: N	B: N	O: N
To taste Anise	A: N	AB: A	B: N	O: N
To taste Ginger fresh grated	A: HB	AB: N	B: HB	O: N
2 Tbsp. Curry	A: N	AB: HB	B: HB	O: HB
1-2 Tbsps Ghee (Clarified Butter)	A: N	AB: N	B: N	O: N
1 cup Navy Bean cooked (opt)	A: A	AB: HB	B: HB	O: A
3-4 leaves Kale chopped	A: HB	AB: HB	B: HB	O: HB
To taste Bragg's (opt)	A: U	AB: U	B: U	O: U
To taste Parsley (opt)	A: N	AB: HB	B: HB	O: HB
To taste Kelp (opt)	A: N	AB: N	B: N	O: HB
To taste Dulse (opt)	A: N	AB: N	B: N	O: HB
To taste Pepper (Cayenne) (opt)	A: A	AB: A	B: HB	O: HB

In a Dutch-oven: heat ghee on low temp. Add thyme and anise - let it sizzle for about 30 seconds. Add fresh grated ginger and curry. Don't brown this, just let the spices release their flavor.

Add veggies and stir them around in the spice , then the millet and repeat.

Add water (about 2 inches above the veggies, or more if you prefer soupy) and bring to a boil. Also, add the cooked navy beans.

Lower heat to a simmer, add chopped kale. Let simmer for about 25-30 minutes. Stir occasionally.

For meat eaters, I have made this with turkey tenders and it was delish. Just add pieces of turkey (or rabbit) right before the chopped veggies and let the meat get about half cooked beofre proceeding. When I'm ready to serve this, I put about 1-2 Tbsp. Bragg's, parsley, kelp., dulse, and cayeene in my bowl and ladle in soup. It is rather bland without these.