Coconut-raisin-millet with Curry Carrots

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 120 g millet
  • 4 tablespoon, heaped coconut flakes
  • 2 tablespoon, heaped raisins or sultanas
  • 6 carrot (s), approx. 400 g
  • 1 teaspoon curry paste
  • some whipped cream or plant cream
  • salt
  • some olive oil
  • possibly parsley
Coconut-raisin-millet with Curry Carrots
Coconut-raisin-millet with Curry Carrots

Instructions

  1. Put a cup of millet (approx. 120 g) with twice the amount of water in a saucepan. Add a little salt, the desiccated coconut and the raisins and bring to the boil, then simmer for about 10 minutes over a low flame until the millet has absorbed all the water.
  2. Cut the carrots into sticks and fry them lightly in a pan with a little olive oil, deglaze with a little water and cook to the desired firmness. Season with a little salt and the curry paste, add a small dash of cream and garnish with a little parsley and serve.
  3. If you use plant cream, the dish is vegan.

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