Summary

Ingredients

• 2 tablespoon coconut oil
• 1 onion (s)
• 1 carrot (s)
• 0.5 ½ bell pepper (s)
• 200 g cauliflower
• 1 stick celery
• 1 clove garlic
• 100 g millet
• 100 g amaranth
• 500 ml vegetable stock
• 0.5 teaspoon ½ chili powder
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ pepper
• 2 teaspoons salt
• Coriander greens for garnishing

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Instructions

1. Finely dice paprika, carrots, garlic and celery. Divide the cauliflower into small florets. Finely dice the onion.
2. Heat the coconut oil in a saucepan and sauté the onion until translucent. After about 2 minutes add all the vegetables and fry them briefly. After another 2 minutes, add the amaranth and millet, fry briefly and deglaze with the vegetable stock. Add all the other spices
3. Turn on medium heat, put the lid on the pan and simmer for about 15 minutes until all the liquid has been absorbed.
4. Season to taste and serve with fresh coriander.