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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- If you use plant cream, the dish is vegan.
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