Heat one tablespoon of coconut oil in a large skillet over medium heat. Add the coriander, cumin, turmeric, smoked paprika and coconut sugar and stir until well combined. Add the chopped onion, chilli, garlic and grated ginger. Cook until the onions become soft and just start to caramelize, about 7-8 minutes. Add the buckwheat groats to the skillet and toast them for 2-3 minutes, stirring regularly, until golden brown. Be careful not to burn them. . Pour in the coconut milk and water and bring to a simmer. Cover and cook for about 20 minutes, until the buckwheat groats are soft. Remove from heat and stir in the lemon juice. Serve as is, or with the sautéed kale (or your favorite greens) on the side and top with toasted cashews.
SEE THE VIDEO RECIPE HERE
ingredients
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 1 cup/170 g buckwheat groats
- 1 tsp whole coriander
- 1 tsp whole cumin
- 1 tsp turmeric
- 1 tsp fresh chilli
- 1 tsp smoked paprika
- 1 Tbsp coconut sugar
- 1 can coconut milk
- 1 1/2 cup/360 ml water
- 1 handful kale
- 1 lemon
- 1 handful cashews
