Preheat oven to 180 °C. Grab a roasting pan (20 × 30 cm).

Finely cube carrots and squash. Break broccoli into little florets. Finely slice leek.

Scald millet three times with boiling water. Pour it into the roasting dish.

Add chopped carrots, squash, broccoli, leek, frozen maize, pressed garlic, olive oil, curry powder, salt, and pepper. Pour hot vegetable stock and stir well.

Place the dish into a preheated oven. Roast at 180 °C until the water evaporates and the mill gets soft (this should take 15 to 20 mins). Occasionally stir while still in the oven. Add some water if needed.

Top with chopped parsley and serve.