KHK – Pumpkin Millet Coconut Milk
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Oil (coconut), or olive oil
- 1 onion (s)
- Cayenne pepper
- cardamom
- 0.5 teaspoon ½ coriander
- 0.5 teaspoon ½ cumin
- 500 g pumpkin meat
- 1 can coconut milk
- 1 pinch (s) nutmeg
- 0.5 ½ lemon (s), untreated, grated zest and juice from it
- salt and pepper
- 250 g millet
- Vegetable broth, instant
- 1 apples, sour and juicy
Print Recipe
Pin Recipe Instructions
- Fry the chopped onion in hot oil and sauté the spices (except for nutmeg, lemon, salt and pepper). Add the pumpkin cut into bite-sized pieces. Top up with the coconut milk and add the remaining spices. Let cook for about 10 minutes. Rinse the millet with hot water and add, if necessary top up with a little water. Season to taste with broth. The millet takes 15-20 minutes. Be careful, it overcooks very quickly. Let the apple, cut into pieces, cook for the last 10 minutes.
- This dish is suitable for many variations of vegetables. If necessary, add a little turmeric (turmeric) with the first spices. However, the pumpkin alone makes for beautiful color.
- Millet gives strength, coconut milk is very filling, and everything together is just delicious!
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