KHK – Pumpkin Millet Coconut Milk

Ingredients for 4 servings:

• Coconut oil or olive oil
• 1 onion(s)
• Cayenne pepper
• Cardamom powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 500 g pumpkin flesh
• 1 can coconut milk, approx. 400 g
• 1 pinch of nutmeg powder
• ½ lemon(s), untreated, grated peel and juice
• salt and pepper
• 125 g millet
• Vegetable stock powder, instant
• 1 apple, sour and juicy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Fry the chopped onion in hot oil and sauté the spices (except for the nutmeg, lemon, salt, and pepper). Add the pumpkin, cut into bite-sized pieces. Fill with the coconut milk and add the remaining spices. Cook for about 10 minutes. Rinse the millet in hot water and add it, adding a little more water if necessary. Season with stock to taste. The millet needs 15-20 minutes. Be careful, it overcooks very quickly. Add the chopped apple and cook for the last 10 minutes. This dish is suitable for many vegetable variations. If desired, add some turmeric (turmeric root) along with the first spices. The pumpkin alone provides a beautiful color. Millet gives you energy, coconut milk is very filling, and everything together is simply delicious!