Chop the onions into small pieces and mince the garlic. Cut all the vegetables (sweet potatoes, carrots, zucchini and broccoli) into bite-sized pieces.
Melt the coconut oil in a large saute pan over medium heat. Add the onions and garlic and cook for about 3 minutes.
Add in the vegetables and cook for another 5 – 10 minutes, or until the vegetables are almost tender (but not fully tender).
Add in the coconut milk, tamari, maple syrup, curry powder, turmeric, cinnamon, salt and pepper and whisk well to combine.
Bring the sauce to a simmer, cover the pan, turn the heat to low and allow the vegetables to cook in the sauce for about 5 – 10 minutes, or until soft and tender.
While the vegetables are simmering cook the Hilary’s Eat Well curry millet by heating it up on a large pan over the stovetop over medium heat, mixing until it’s heated. Remove from heat and set aside.
Once the veggies are tender serve them with the sauce alongside (or on top of) the millet medley.
