Put the millet, water and a bit of sea salt in a pot, bring it to a boil for a couple of minutes, then turn down to low and simmer for 20 minutes. Millet is fully cooked when it is dry and fluffy. Do not stir the millet while it is cooking.

Meanwhile, heat a pot to medium and lightly saute the onion in coconut oil, vegetable broth or water. Add the spices, then add the spinach and allow it to wilt. A splash of water in the pot will steam it lightly. Once the greens have reduced, stir in the coconut milk and adjust seasoning to taste. Turn down and simmer for 10-15 minutes.

Serve over the millet, with toasted almonds or cashews to garnish.