A hearty and flavorful one-pot meal where buckwheat, coconut milk, and mushrooms form a great combination. The lightly spicy curry gives the dish a pleasant warmth. Easy and quick to prepare and perfect for cooler autumn evenings. Tastes great reheated the next day too.
Equipment
- 1 medium pot
Ingredients
- 3 tbsp cooking oil
- 3 onion
- 200 g fresh mushrooms
- 300 g buckwheat groats
- 1 tsp salt adjust to taste
- 1,5 tsp curry powder adjust to taste
- 700 ml boiling water
- 400 ml coconut milk
Instructions
- Heat a pot. Add oil and chopped onions. Fry for a few minutes until onions soften.
- Add the sliced mushrooms and fry for a few more minutes. Add salt.
- Add buckwheat groats and curry powder, stir through and fry for another minute.
- Pour boiling water over it, cover the pot with a lid and let it simmer over low heat for 8 minutes.
- Add the coconut milk, stir and simmer with the lid on for another 8 minutes.
- Taste and add salt if necessary. Serve warm.
Notes
You can adjust the amount of curry powder to your taste. It is also good warmed up the next day. Gluten-free. If desired, you can add 100g of dried soy mince along with the buckwheat to add 50g of protein. Inspired by the blog taimetoit.ee