I know what you are thinking, another dish served into bowls.
I can’t help it, I just love 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 term 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, aragula, 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!
Let me know in the comments if you try this recipe!
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp grated fresh ginger
- 1/4 cup cashews (or peanuts)
- 3/4 cup buckwheat groats
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp coconut sugar
- 1 14-ounce can coconut milk
- 2 tbsp soy sauce
- 1/4 tsp sriracha (optional)
- 1 and 1/2 cup water (add 1/2 additional cup for a more soupy curry)
- 1 and 1/2 cups kale, stems removed and finely cut
- 1 tsp lemon juice
- 3 cups kale, stems removed and cut into bite-size pieces
- 1 tbsp oil
- 2 cloves of garlic, minced
- 2 tsp maple syrup
- salt, pepper to taste
- 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.
- 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.
- Serving Size: 1
- Calories: 474
- Sugar: 9.7g
- Fat: 31.4g
- Carbohydrates: 45.5g
- Fiber: 7.9g
- Protein: 10.8g