Start by rinsing the millet thoroughly under cold water. Then, drain the millet and set it aside.

Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the diced onion. Cook for about 5 minutes, or until the onions become translucent and start to soften.

Add the cumin and coriander powder to the onions and stir well. Allow these spices to cook for a minute to release their flavors.

Add the pureed tomato to the pan, stir well, and cook for about 2-3 minutes, or until the tomato puree has reduced slightly.

Now add the rinsed millet to the pan. Stir it around in the tomato and onion mixture, letting the grains get fully coated. This will give the millet a wonderful, deep flavor.

Next, pour in your chosen liquid - either the water or vegetable broth. Stir well to combine.

Increase the heat and bring the mixture to a boil. Once it's boiling, reduce the heat to low, cover the pan, and let it simmer. Let the millet cook for about 20 minutes, or until it's tender and all the liquid has been absorbed.

While the millet is cooking, roughly chop your spinach leaves.

Once the millet is done, add the chopped spinach to the pan. Also, add salt and cayenne pepper to taste at this point. Stir well to combine. The residual heat from the millet should be enough to wilt the spinach.

Cover the pan once more and let it sit off the heat for about 5 minutes. This allows all the flavors to come together and also helps the spinach to wilt further into the pilaf.

After 5 minutes, uncover the pan and fluff the millet gently with a fork.

Your spinach millet pilaf is now ready to serve! This makes a great main course for a vegan or vegetarian meal, or can be served as a hearty side dish with your protein of choice. Enjoy!

Always adjust the seasoning to your taste, adding more if necessary.