Millet pan with dip and vegetables

Ingredients for 4 servings:

• 200 g millet
• 150 g vegetables of your choice (cauliflower, carrots, peas, corn …)
• 1 onion(s), finely diced
• 1 tbsp curry powder or curry herb
• 1 tbsp cumin
• 1 can of tomatoes, diced
• ½ liter broth
• 2 cups of natural yogurt
• 1 bunch of chives
• salt and pepper
• e.g. vegetables (cucumber, peppers, tomatoes, radishes)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Briefly rinse the millet with water and drain. Trim and finely chop the 150g of vegetables. Heat the oil in a pan and briefly sauté the onion. Add the curry or finely chopped curry leaves and cumin and sauté briefly. Add the vegetables, deglaze with the stock, and add the tomatoes. Season with salt and pepper. Add the millet and turn off the heat. Cover and let everything simmer for about 20-25 minutes. Mix the yogurt with the pepper and chives. Trim the remaining vegetables and cut into decorative pieces. Serve the pan with the dip and the vegetables separately.