Raw Buckwheat Curry
1 serving
15 minutes
Raw buckwheat curry is a refined blend of simple yet aromatic ingredients inspired by the richness of East Indian cuisine. Sprouted green buckwheat adds softness and a light nutty note to the dish, while curry with basil and black pepper reveals an exotic flavor with spicy undertones. Dried carrots softened in water add delicate sweetness, balancing the spiciness of the spices. Fresh vegetables—tomato, sweet pepper, and onion—bring freshness and juiciness to the dish, creating a vibrant flavor balance. The final touch is vegetable oil that unites all components into a harmonious whole. This nutritious, light, and healthy dish is perfect for those who appreciate natural and living food while enjoying rich flavors without cooking.
1
Take sprouted green buckwheat.
- Buckwheat sprouts: 60 g
2
Add curry spice, ground black pepper, and dried basil to it. Mix well.
- Curry powder: 1 teaspoon
- Ground black pepper: to taste
- Dried basil: 1 teaspoon
3
Soak dried carrots in water to soften them. This is an important ingredient as it adds sweetness. Fresh carrots are not as sweet.
- Dried carrot: pinch
4
Chop onion, pepper, and tomato. Add to the buckwheat sprouts.
- Onion: 0.3 piece
- Bell pepper: 0.3 piece
- Tomatoes: 1 piece
5
Add the soaked carrot.
- Dried carrot: pinch
6
Add vegetable oil. Any oil without a strong smell, such as flaxseed or camelina oil, will do. Mix well. Buckwheat curry is ready!
- Vegetable oil: 2 teaspoons