Summary

Ingredients

• 250 g millet (or rice)
• 2 zucchini
• 2 large red pepper (s)
• 3 large carrot (s)
• 1 onion (s)
• 2 cloves garlic)
• 2 large tomato (s)
• 1 leek
• Vegetable broth, grained
• Curry powder
• Paprika powder
• thyme
• basil
• salt and pepper

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Instructions

1. Cook the millet in vegetable broth according to the packet instructions.
2. While the millet cooks, cut the carrots, zucchini, tomatoes, and peppers into bite-sized cubes. Slice the leek. Dice the onion and finely chop the garlic.
3. Heat oil in a large pan over medium heat. Add the diced onions and garlic, and fry for 2-3 minutes until translucent. Add the carrots, leek, and paprika powder, and fry for 2 minutes. Add the zucchini and tomatoes, and cook for 8-10 minutes over medium heat, stirring occasionally. Stir in roughly one cup of water mixed with vegetable broth, and season with salt and pepper to taste.
4. When the millet is cooked, add it to the vegetable mixture and stir well. Season generously with curry powder and thyme. Taste and adjust seasoning with additional salt, pepper, and paprika as needed.
5. Serve the paella garnished with fresh basil leaves.