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Coconut-raisin millet with curry carrots

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Ingredients for 2 servings:

  • 120 g millet
  • 4 tbsp, heaped coconut flakes
  • 2 tbsp, heaped raisins or sultanas
  • 6 carrots, approx. 400 g
  • 1 tsp curry paste
  • some cream or plant-based cream
  • Salt
  • some olive oil
  • possibly parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

exotic

In a saucepan, combine a cup of millet (about 120 g) with twice the amount of water. Add a little salt, the desiccated coconut, and the raisins and bring to a boil, then simmer for about 10 minutes over low heat until the millet has absorbed all the water. Cut the carrots into sticks and lightly fry them in a pan with a little olive oil. Deglaze with a little water and cook until tender. Season with salt and the curry paste, add a small splash of cream, and garnish with parsley. If you use plant-based cream, the dish is vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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