Summary

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

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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.