Recipes, Special Diets on May 13, 2013 by

Meatless Mondays: Curried Carrots & Sorghum Salad

Curry, carrots, raisins and coconut milk make this salad flavorful and satisfying, but sorghum grain is really the star of this delicious dish. Unlike some gluten free grains, the hearty, chewy texture of whole grain sorghum is very similar to wheat berries, making it an ideal addition to pilafs and cold salads such as this one.  Sorghum is an excellent source of dietary fiber and a wonderful way to include the health benefits of whole grains in a gluten free diet. Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, traveling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, yet it is still relatively unknown in many parts of the world.

Pair this salad with warm Naan and grilled tofu for a wonderful, easy meal. This salad makes great leftovers the next day, as well. Cheers!
Curried Carrots and Sorghum Salad

Curried Carrots & Sorghum

  •     1 cup Sorghum Grain
  •     3 cups Water
  •     1 tsp Sea Salt divided
  •     1 cup canned Coconut Milk
  •     3 Tbsp Rice Wine Vinegar
  •     1 Tbsp Curry Powder
  •     1/2 tsp Chili Powder
  •     2 tsp Sugar
  •     2 cups slivered Carrots
  •     1/2 cup Raisins
  •     1/4 cup chopped Green Onion


Step 1

Rinse, drain and pick through sorghum. Combine 3 cups water, 1 cup Sorghum and 1/2-tsp salt in a pot with a tight-fitting lid. Bring to a boil. Cover, reduce heat and let simmer until tender, about 50 – 60 minutes. Drain any excess water.

Step 2

Meanwhile, combine the coconut milk, rice vinegar, curry powder, chili powder, 1/2-tsp salt and sugar.

Step 3

When sorghum is cooked and drained, add carrots, raisins and onions. Toss with dressing. Served chilled or at room temperature.

Makes 4 – 6 servings.

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