Summary

Ingredients

• 400 g carrot (s)
• 1 leek stick (s)
• 1 clove garlic
• 1 teaspoon coconut oil
• 1 tablespoon, heaped spice mixture, Indian (Vanouva)

Ingredients for the raisin millet

• 0.5 ½ cup millet
• 1 handful raisins
• 1 tablespoon vegetable stock powder
• salt

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Instructions

1. Use a small coffee cup as a cup.
2. Peel the carrots and cut into narrow sticks. Wash the leek and cut into thin rings.
3. Heat the coconut oil in a pan. Add the carrots and, if you want, caramelize with a little sugar. Salt the carrots, add a little water and cook on a low heat with the lid on.
4. In the meantime, bring half a cup of millet with a cup of water and the raisins to the boil in a saucepan. Add the vegetable stock and cook the millet on a low temperature with the pot closed. This takes about 10 minutes.
5. Now add the leek rings to the carrots and fry a little. Add the garlic and vadouvan. If necessary, add some more water and cook the vegetables with the lid closed until the carrots have the desired bite.
6. Serve the raisin millet with the Vadouvan carrots.