This post may contain affiliate links. Please read our disclosure policy.
I know what you are thinking, another dish served in bowls.
I can’t help it; I just love it when food is served in bowls, like curries, soups, Buddha bowls, and oatmeal. Well, January is the month when you hide all the leftover cookies, cakes, and other sweets from your sight and focus on making healthy meals. This is the perfect healthy yet filling dish to make on a weekday. It’s made in one skillet and requires less than 40 minutes to prepare.
This creamy curry is lightly spiced with cumin, coriander, turmeric, and smoked paprika for a little bit of heat. The base is buckwheat groats, which are cooked in a mix of coconut milk and water.
Buckwheat is not a grain. It’s a gluten-free plant; don’t ask me why there is “wheat” in the name though. It has a soft texture, similar to arborio rice, with a nuttier flavor. This curry reminds me of risotto in terms of texture.
You start by making kasha, which is basically buckwheat groats that are toasted until golden brown in a skillet. Toasting the groats gives them a nuttier flavor. I usually do the same with steel-cut oats when making oatmeal. Raw cashews are toasted at the same time. They add more texture to this dish, and seriously, who doesn’t like a bit of crunch in curries?
Once your buckwheat groats and cashews are golden brown, you add spices for flavor, coconut sugar for a hint of sweetness and pour in the coconut milk and water. Coconut milk brings the creaminess needed to take this curry to the next level.
I decided to add the kale at the same time as the buckwheat groats. This makes it a lot softer and not hard to chew at all. If you don’t have kale on hand, feel free to use spinach.
I included the recipe for the sautéed garlic kale to serve on the side, but if you think there is already enough kale in this recipe, feel free to serve this curry as is or with roasted veggies, arugula, or your favorite greens.
This curry makes a delicious weeknight dinner. It’s not only nutritious and healthy, but it is also super creamy and flavorful!
Like curries? Check out this Easy Thai Green Curry or this Tempeh Kha Soi!
Let me know in the comments if you try this recipe!
Save this recipe!
Enter your email below and I’ll send it to your inbox!
Plus, you will receive new recipes every week!
Cashew Buckwheat Curry with Garlic Kale
Ingredients
Curry
- 1 onion finely chopped
- 2 cloves of garlic minced
- 1 tbsp (6 g) grated fresh ginger
- 1/4 cup (37 g) cashews or peanuts
- 3/4 cup (110 g) buckwheat groats
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp coconut sugar
- 1 13.5-ounce (400 ml) can coconut milk
- 2 tbsp (30 ml) soy sauce
- 1/4 tsp sriracha optional
- 1 and 1/2 cup (360 ml) water add 1/2 additional cup for a more soupy curry
- 1 and 1/2 cup kale stems removed and finely cut
- 1 tsp (5 ml) lemon juice
Garlic Kale
- 3 cups kale stems removed and cut into bite-size pieces
- 1 tbsp (15 ml) oil
- 2 cloves of garlic minced
- 2 tsp (10 ml) maple syrup
- salt pepper to taste
Instructions
Curry
- Heat one tablespoon of coconut oil in a large skillet over medium heat. Add the chopped onion, garlic and grated ginger. Cook until the onions become soft and just start to caramelize, about 7-8 minutes. Add the buckwheat groats and cashews to the skillet and toast them for 2-3 minutes, stirring regularly, until golden brown. Be careful not to burn them.
- Add the coriander, cumin, turmeric, smoked paprika and coconut sugar and stir until well combined.
- Pour in the coconut milk, soy sauce, sriracha if using and stir in the chopped kale. Cover with the water and bring to a simmer. Cover and cook for about 20 minutes, until the buckwheat groats are soft. You may need to add a little bit more water if too much water has evaporated. Remove from heat and stir in the lemon juice.
- Serve as is, or with the sautéed kale (or your favorite greens) on the side.
- This curry is best served the same day but will keep for up to three days in the refrigerator.
Garlic Kale
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook for 30 seconds. Add the kale and maple syrup and continue to cook for about 5 minutes until soft. Season with salt and pepper.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment