Mild Chickpea Curry with Sprouted Buckwheat
Ingredients
- 1/2 cup chopped spinach or chard stalks
- 1 chopped onion
- 2 crushed garlic cloves
- 2 tsp coconut oil
- 3 sliced carrots
- 1 cubed potato
- 1/2 can coconut milk
- 1 cup freshly made plant milk (I use tiger nut milk)
- 1 cup freshly cooked chickpea or shop bought chickpea
- 1 cup chopped spinach or chard leaves
- 1/2 cup sprouted or just overnight soaked buckwheat
- 2 tsp turmeric
- 1 tsp black pepper
- 1 tsp vegetable bouillon or powder
- 1 1/2 Tbsp (or more if desired) of a mixture of the following spices: cumin, paprika, coriander seeds, fenugreek, cumin, ginger, onion powder, chilli, pimento, cloves, cassia (I like to use a mixture of various curry blends and/or Garam masala and Rogan Josh)
Preparation
Cook the onions, stalks and garlic in coconut oil for about 5 minutes.
Add the spices, turmeric, pepper, carrots, potatoes, bouillon and stir for 1 minute.
Add the milks and 1/2 cup of water and cook for about 10 minutes.
Add the chickpea and 1/2 cup of cooked chickpea water and cook for 10 minutes.
Add the spinach and the sprouts and cook for about 2-3 minutes, until the carrots and potatoes are soft.
Buckwheat will start working together with the curry and thicken it, which might take a few minutes.
Tips
Sprouted buckwheat adds more nutrients, crunch, and helps thicken the curry.
This curry is a complete meal and does not require rice.
It is light, aromatic, and satisfying, making it ideal for breaking a fast.
