Go Back
+ servings

Cashew Buckwheat Curry with Garlic Kale

Full of Plants
Insanely creamy buckwheat groats curry with cashews and kale. Just one skillet required for this flavorful and comforting meal!
4.91 from 43 votes
Course Main Course
Servings 3
Calories 474 kcal

Ingredients
 
 

Curry

  • 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 13.5-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 cup kale stems removed and finely cut
  • 1 tsp lemon juice

Garlic Kale

  • 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

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

Serving: 1gCalories: 474kcalCarbohydrates: 45.5gProtein: 10.8gFat: 31.4gFiber: 7.9gSugar: 9.7g
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants