Buckweat Curry with Oyster Mushrooms and Chickpeas
Are you a fan of comforting, hearty meals? If so, I've got a fresh idea just for you! It's a fusion of buckwheat, chickpeas, aromatic spices, and flavourful PULLED oyster mushrooms, all coming together to craft a pot of pure deliciousness.
Ingredients
For 5 people:
RAW buckwheat groats - not roasted, can sprout (approx. 350 g)
leek (1)
carrot (1 large)
canned chickpeas (150-200 g)
oyster mushrooms (250 g)
garlic (approx. 4 cloves)
tomato sauce (approx. 100 g)
coconut milk (1 can - 400 ml)
nutritional yeast (1 tbsp)
lemon juice (1 tbsp)
spices: turmeric (3 dashes), cumin (3 dashes), curry (12 dashes), paprika (10 dashes) *3 dashes = approx. a pinch
This curry is lightly spiced, so if you prefer a spicier curry, feel free to adjust the seasoning to suit your taste.
salt (approx. 2 tsp - add gradually)
water (at least 2x compared to buckwheat groats)
TOPPINGS:
oven-baked veggies (fennel, beetroot, Brussels sprouts) or spinach (fresh or cooked) or …
roasted cashew nuts (a handful)
Method
In coconut oil, sauté the spices, then add thinly sliced leek and pressed garlic. Add grated carrot and buckwheat groats and sauté for a few minutes, then pour in water and cook covered on medium heat for 25 minutes. After 15 minutes, add tomato sauce and chickpeas (washed, drained) along with salt (add it gradually, as you taste).
Meanwhile, shred king oysters between two forks to get long thin strips. Quickly fry them in coconut oil until crispy - season with salt just before finishing. Leave aside for later.
After 25 min of cooking the buckwheat curry, add coconut milk and cook uncovered for another 10 minutes. Taste and add spices if any are missing. A few minutes before the end, add the mushrooms. When done, mix in the nutritional yeast and lemon juice. Curry should be juicy, and you should be able to eat it with a fork. If needed, you can always add more water to make it juicier.
I topped the curry with baked veggies: beetroot (cut into smaller cubes), Brussels sprouts (halved with the cut side facing down on the baking tray), and fennel (sliced into large pieces) - baked with olive oil and salt at 180°C, for approximately 30-40 minutes. Additionally, I included pan-roasted cashews (which I halved before roasting).
