Easy Vegan Buckwheat Curry

savoury eats

I'm the one that will always do a happy dance if you serve me food in a bowl, it's just so compact! I just love when food is served in bowls, like curries, soups, buddha bowls, and oatmeal. This is a different filling dish made without rice. An easy vegan buckwheat curry - my favourite hearty substitute. It’s made in one skillet and requires less than 40 minutes to prepare.

  • df - dairy free
  • gf - gluten free
  • v - vegetarian
  • veg -vegan
  • ingredients
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1 cup/170 g buckwheat groats
  • 1 tsp whole coriander
  • 1 tsp whole cumin
  • 1 tsp turmeric
  • 1 tsp fresh chilli
  • 1 tsp smoked paprika
  • 1 Tbsp coconut sugar
  • 1 can coconut milk
  • 1 1/2 cup/360 ml water
  • 1 handful kale
  • 1 lemon
  • 1 handful cashews

Heat one tablespoon of coconut oil in a large skillet over medium heat. Add the coriander, cumin, turmeric, smoked paprika and coconut sugar and stir until well combined. Add the chopped onion, chilli, garlic and grated ginger. Cook until the onions become soft and just start to caramelize, about 7-8 minutes. Add the buckwheat groats to the skillet and toast them for 2-3 minutes, stirring regularly, until golden brown. Be careful not to burn them. . Pour in the coconut milk and water and bring to a simmer. Cover and cook for about 20 minutes, until the buckwheat groats are soft. Remove from heat and stir in the lemon juice. Serve as is, or with the sautéed kale (or your favorite greens) on the side and top with toasted cashews.

 

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