1/2 of a red onion (finely chopped)
1 tbsp of coconut or olive oil
2 tbsp of curry powder
2 cups pearled sorghum
2 cups of coconut milk- reserve some cream for garnish
1 cup of water or broth
Pinch of salt
In a sauce-pan on low-medium heat, add your oil, chopped onion and curry powder. Saute for 3-4 minutes and mix often to cook out the rawness of the curry.
Add pearled sorghum and saute for another few minutes.
Add the coconut milk, water/broth and bring to a boil.
Once the mixture comes to a boil, turn down and let simmer for 20-30 minutes, or until tender.