One-pot with amaranth and millet

Ingredients for 2 servings:

• 2 tbsp coconut oil
• 1 onion(s)
• 1 carrot(s)
• ½ bell pepper(s)
• 200 g cauliflower
• 1 stalk(s) Celery
• 1 garlic clove(s)
• 100 g millet
• 100 g amaranth
• 500 ml vegetable stock
• ½ tsp chili powder
• ½ tsp cumin powder
• ½ tsp pepper
• 2 tsp salt
• Coriander leaves for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan, vegetarian

Finely dice the bell pepper, carrot, garlic, and celery. Cut the cauliflower into small florets. Finely dice the onion. Heat the coconut oil in a saucepan and sauté the onion until translucent. After about 2 minutes, add all the vegetables and fry briefly. After another 2 minutes, add the amaranth and millet, fry briefly, and deglaze with the vegetable stock. Add all the other spices. Reduce heat to medium, cover the pan, and simmer for about 15 minutes, until all the liquid has been absorbed. Season to taste and serve with fresh coriander.