Millet pan with garlic yogurt

Ingredients for 4 servings:

• 200 g millet
• 2 garlic cloves
• 1 red chili pepper(s)
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 bunch of spring onions
• 250 g carrot(s)
• 250 g zucchini
• 500 ml vegetable stock
• 400 g cream yogurt (natural yogurt)
• salt and pepper
• Fresh herbs to taste

Instructions

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

Rinse the millet in a sieve with hot water and drain well. Peel the garlic cloves and finely chop the chili pepper (including the seeds if you prefer). Finely chop one garlic clove. Gently heat a tablespoon of olive oil in a saucepan and sauté the garlic and chili while stirring. Add the curry and sauté gently over low heat, then stir in the millet. Top up with the vegetable stock, bring to a boil once, then cover and let the millet simmer over low heat for 20 minutes. Meanwhile, trim, wash, and slice the spring onions. Peel, wash, and finely dice the carrots, and also wash and dice the zucchini. Heat the remaining olive oil in a pan, add the carrots, and fry for 5 minutes. Then add the spring onions and zucchini to the pan and fry everything together for another 4 minutes; the vegetables should remain crunchy. Add the cooked millet to the vegetables in the pan, mix everything lightly, and season with salt. Sprinkle with chopped fresh herbs. Mix the yogurt with the second crushed garlic clove, season with salt and pepper, and serve with the millet pan.