Bucketwheat, Coconut, and Kale Curry

 
When it comes to wholesome and variation, there's few meals out there which can beat this. Of course, you could add sweet potato to bulk this out if you're on that path, but the flavours here compliment one another so well that it's simply delicious to mix the whole thing up and take one big garlicy, nuty, wholesome mouthful and enjoy it.
When you have a friend who says vegan food is boring, serve them this. They won't be disappointed.
 
Serves (4-5)
 

Ingredients:

 

- 1 onion, chopped

- 2 garlic cloves, chopped

- 1 tbsp fresh ginger

- 1/3 cup cashew nuts

- 1/2 cup dry Buckwheat

- 1 can coconut milk

- 2 tbsp soy sauce

- 1 cup Kale, chopped

- 2 tsp lemon juice

- 1 tsp - turmeric, paprika, ground coriander, & cumin Garlic Kale:

- 2 1/2 cups Kale

- 2 cloves garlic

- 1 tbsp oil

- Salt & Pepper

 
Method:

 

1. Add the onion, garlic, and ginger to a large skillet with a little water. Sweat for 8 minutes.

2. Add the buckwheat and cashew nuts and cook for 2-3 further minutes, until golden brown.

3. Now add the spices

4. Add the coconut milk, soy sauce and chopped kale. Cover and cook for 20 minutes until the buckwheat is cooked.

5. Once finished, serve. Garlic Kale:

1. Heat a little oil in a pan and add the garlic cloves. Cook for 2 minutes, then add the Kale. Cook for approx 3 minutes, then add S & P

 

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