Millet Stir-fry with Yogurt Sauce

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 clove garlic
  • 0.5 teaspoon ½ sambal oelek
  • 3 tablespoon oil
  • 2 teaspoons curry powder
  • 200 g millet
  • 0.5 liter ½ vegetable stock
  • 150 g veetable onion (s)
  • 250 g carrot (s)
  • 250 g zucchini
  • 125 ml whipped cream
  • 2 cups whole milk yogurt
  • 1 bunch chives or spring onions
  • Herbal salt and pepper
Millet Stir-fry with Yogurt Sauce
Millet Stir-fry with Yogurt Sauce

Instructions

  1. Heat 1.5 tablespoon oil with 1 tablespoon water, add 2 minced garlic cloves and sambal olek and sauté briefly, add curry and continue steaming. Wash and add millet, fill up with vegetable stock and simmer for 20-30 minutes.
  2. In the meantime, dice the onions, finely dice the carrots and the courgette a little coarsely. Heat 1.5 tablespoons of oil and 1 tablespoon of water, add carrots and sauté for 5 minutes, then add onions and zucchini and sauté for another 5 minutes. The vegetables should still be crisp. Mix with the seasoned millet and let it steep for a moment.
  3. For the yoghurt sauce, whisk together the cream, yoghurt, 2 minced garlic cloves, herb salt and pepper, stir in the chives (or spring onions) and serve the sauce with the millet.

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