Curry millet pot with vegetables and apple

Ingredients for 3 servings:

• 120 g millet
• 400 g broccoli florets
• 1 large carrot(s)
• 1 small apple
• 1 liter vegetable broth
• 1 piece(s) butter
• 1 piece(s) sugar cube
• ½ tsp curry powder
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

healthy, filling and yet low in calories

Clean the broccoli, divide it into small florets, and wash it. Peel the carrot and slice it into wafer-thin slices using a mandoline. In a large pot, bring 1/2 liter of vegetable stock, sugar cubes, and a pinch of salt to a boil. Cook the broccoli florets and carrot slices for about 4-5 minutes until al dente. Then drain enough vegetable stock to cover the bottom of the pot and remove the pot from the heat. Wash the apple thoroughly, remove the core, quarter it, and cut it into small, thin slices. Add these to the vegetables. Season everything with a little pepper and salt. Place a lid on the pot and let the mixture simmer. In another pot, bring 1/2 liter of vegetable stock to a boil with the butter and curry powder. Add the millet and cook for about 7-10 minutes until soft. Drain the cooked millet through a sieve and add it to the vegetable pot, carefully fold it in, and serve. It works best to prepare both pots at the same time, so the vegetables don’t have to stand for too long.