Cashew Buckwheat Curry with Garlic Kale

Name: Cashew Buckwheat Curry with Garlic Kale
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Yield: 3
Ingredients: 1 onion (finely chopped); 2 clove 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; 3 cup kale (stems removed and cut into bite-size pieces); 1 tbsp oil; 2 clove garlic (minced); 2 tsp maple syrup; salt (pepper to taste)

By Thomas Pagot · Full of PlantsPublic

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Insanely creamy buckwheat groats curry with cashews and kale. Just one skillet is required for this flavorful and comforting meal!

Prep: 10 min
Cook: 36 min
Total: 46 min
Servings: 3

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This recipe was taken from Cashew Buckwheat Curry with Garlic Kale · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

1onion (finely chopped)
2 clovegarlic (minced)
1 tbspgrated fresh ginger
0.25 cupcashews (or peanuts)
0.75 cupbuckwheat groats
1 tspground coriander
0.5 tspground cumin
1 tspturmeric
1 tspsmoked paprika
1 tbspcoconut sugar
113.5-ounce can coconut milk
2 tbspsoy sauce
0.25 tspsriracha (optional)
1and 1/2 cup water (add 1/2 additional cup for a more soupy curry)
1and 1/2 cup kale (stems removed and finely cut)
1 tsplemon juice
3 cupkale (stems removed and cut into bite-size pieces)
1 tbspoil
2 clovegarlic (minced)
2 tspmaple syrup
—salt (pepper to taste)

Steps

1
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.
2
Add the coriander, cumin, turmeric, smoked paprika and coconut sugar and stir until well combined.
3
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.
4
Serve as is, or with the sautéed kale (or your favorite greens) on the side.
5
This curry is best served the same day but will keep for up to three days in the refrigerator.
6
Heat the olive oil in a large skillet over medium heat.
7
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.

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Per portion

Calories: ~183.1 kcal
Protein: ~4.8 g
Fat: ~11.3 g
Carbs: ~18.3 g
Fiber: ~3.1 g
Sodium: ~740.1 mg

4 ingredients still need USDA food links. ground coriander, ground cumin, turmeric, 13.5-ounce can coconut milk are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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