Creamy buckwheat curry

If you like creamy mild curry and want to try something a bit different this dish is absolutely delicious and easy to do. Quantity serves 2 people as a main course with veg.

You can make a plant based (vegan) or fish version.

  1. Toast approx 100g raw buckwheat groats and 50g raw cashew nuts. Spread on flat a baking tray in a 180C oven for around 8 mins, check and toss, until lightly tossed and golden. Set aside.
  2. Heat oil in a pan, add 1 finely chopped onion and 1 tbsp grated fresh ginger. Cover and cook for approx 6 mins, add 2 cloves chopped garlic cover and cook until the onions become soft.
  3. Add a splash of water to avoid it sticking or burning, add the buckwheat and cashew nuts to the pan.
  4. Add 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp turmeric, 1 tsp smoked paprika and 1 tsp coconut or palm sugar stir well.
  5. Add a 400ml can of coconut milk* and 2 tbsp of soy sauce.
  6. Stir until combined, bring to simmer point, reduce heat, cover and cook for 20 mins. You can add water during cooking if you think it is too thick or it you want a soupy curry. If there is too much water, leave the lid off towards the end until it reduces.
  7. Veg version – chop and separately fry or bake 100g mushroom and a medium aubergine until cooked. Add at the very end to avoid them getting mushy.
  8. Fish version – separately cook prawns, a piece of white fish or salmon per person. I recommend wild alaskan salmon. Add on top or smash up and stir into the dish at the end.
  9. Serve with leafy green veg, kale, savoy cabbage, broccoli. I use around 150 g organic chopped kale. Add to a baking tray, toss in a small amount of oil and roast in a 180C oven for 6 mins, toss and cook for another 4 mins or until as crispy as you like it. Be careful it doesn’t burn.

* you could use cashew cream instead of coconut milk if you prefer. See recipe post.

Add the kale to the bowl and serve the curry over the top. Yummy-tastic.



Adapted from a recipe I used from an amazing blog

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