Buckwheat-millet pan

Ingredients for 2 servings:

• 50 g buckwheat
• 50 g millet
• 2 small carrots
• ¼ cucumber(s)
• 1 onion(s)
• 1 bell pepper
• 1 clove(s) garlic
• 5 cocktail tomatoes
• 1 tsp red curry paste
• Spice(s) of your choice, e.g. thyme, ginger, basil, parsley, salt, pepper,
• 2 tbsp oil
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, vegan and super delicious

Prepare the millet and buckwheat according to the package instructions. This usually means simmering over low heat for 15-20 minutes. Meanwhile, chop the other ingredients. Sauté the onion and garlic in a little oil. Then add the chopped tomato and 1-2 tablespoons of red curry paste. If you like, you can replace the curry paste with tomato paste, but it won’t taste as good. Simmer until the tomato, oil, paste, onion, and garlic form a sauce. When the millet and buckwheat mixture is ready, drain it well and then add it to the pot with the sauce. Now add the remaining ingredients and 1-2 tablespoons of olive oil. Season to taste.