Curried Fonio Pilaf
Our fluffy fonio pilaf takes on vibrancy and flavor from curry spices and cooks faster than rice. Vegan, gluten-free, and topped with fresh herbs and pomegranate jewels.Serves 6
- Olive oil
- 2 cups diced onions (small, 1/4–1/2 inch)
- 2 cups diced sweet potatoes (1/4–1/2 inch), about 1 large potato
- Pinch of salt
- 3 tablespoons curry powder
- 1 1/2 tablespoon fresh grated ginger
- 1 can chickpeas (rinsed and strained)
- 4 cups cooked Yolélé fonio
- 1 cup pomegranate seeds
- Juice of 1 lemon
- 1 bunch flat leaf parsley, chopped
- 1 bunch mint, chopped
