Millet-leek dish with Quorn-curry sauce supports the skin and strengthens the digestion and defenses.

This spicy millet dish supports the skin (millet is rich in silicic acid) and strengthens the digestion and defenses. A good weapon against flu, colds in changing weather types where temperatures can fluctuate by 8 degrees difference. Only apply to so-called liver heat, then remove the curry from this dish. Then replace the curry for fresh mint.

| Ingredients for 2 people:

  • 2 stalks of leek
  • 1 clove of garlic
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon curry powder
  • 1 bowl quorn natural (150 grams)
  • 1 deciliter coconut milk without preservative and sugar
  • 1 teaspoon of vegetable broth powder
  • 1 ½ tablespoon whole grain rice flour
  • 1 tablespoon of grated coconut
  • 8 full tablespoons of millet

Cook the millet in 30 minutes. Clean the leek and garlic and cut into small pieces. Heat the oil in a frying pan. Fruit the leek with garlic until the leek is cooked after 8 to 10 minutes. Meanwhile add in a saucepan the diced Quorn, coconut milk, curry powder, bouillon powder and 1-2 decilitre of water. Bring to the boil and simmer for 10 minutes on a low heat. Stir in the whole grain rice flour with 1-2 tablespoons of water and bind the quorn curry to a bonded sauce. Mix the millet when it is cooked at last by the leek / garlic mixture. Pour the Quorn-curd sauce over the millet-leeks dish and sprinkle with coconut.

Variation tip: replace quorn with turkey or chicken fillet.

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