Spicy carrot millet

Ingredients for 4 servings:

• 1 kg bunched carrots
• 3 Pepper, green
• 1 onion(s)
• 50 g almond sticks
• 2 tbsp oil
• 200 g millet
• 500 ml vegetable stock
• 50 g raisins
• Salt
• Cayenne pepper
• 2 garlic cloves
• 300 g soy yogurt (yogurt alternative)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Peel the carrots and slice them not too thinly. Halve, deseed, and finely dice the bell peppers. Finely dice the onion and fry it in oil along with the almond slivers and diced bell peppers. Stir in the carrot slices and fry everything for 2 minutes. Rinse the millet thoroughly under cold water and add it to the carrots along with the broth and raisins. Season with salt and a pinch of cayenne pepper, bring to a boil, and simmer covered for about 20 minutes until tender. Peel and press the garlic. Mix the soy yogurt with the garlic and a pinch of salt and serve with the carrot and millet.