John Myers
Pumpkin Vegetables with Millet
The perfect pumpkin vegetables with millet recipe with a picture and simple step-by-step instructions.
- 250 g Millet
- 400 g Hokkaido pumpkin meat
- 400 g Tomatoes
- 1 Medium sized carrot
- 1 pole Leek
- 1 Onion
- 3 tablespoon Tomato paste concentrated three times
- 2 tablespoon Cumin
- 1 tablespoon Coriander seeds
- 2 teaspoon Chili powder
- 2 teaspoon Sweet paprika powder
- 1 Clove of garlic
- 1 Green pepper
- 1 tablespoon Cane sugar
- 2 tablespoon Rapeseed oil
- 1 teaspoon Chopped ginger
- 1 Clemenine
- 200 g Oat cream
- Wash, clean and dice vegetables.
- Roast the cumin, sugar and coriander seeds in a hot pan without fat until it starts to smell. Add the rapeseed oil and the pumpkin and fry for about 5 minutes. Add the onion and carrot and fry for another 5 minutes. Add tomato paste and pour a liter of water. Simmer for 20 minutes with the lid closed. Add the paprika, leek, garlic, chilli powder and paprika powder and simmer for another 10 minutes with the lid closed.
- Season to taste with salt and pepper. Add the millet, let it boil briefly and let the millet swell.
- Add the cream, the juice of the clementine and the ginger, stir and serve.
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