Ingredients
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For the Curry
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1¼ cups raw or sprouted Buckwheat
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4 tbsp Walnut Oil
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Salt
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Freshly ground Black Pepper
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3 large Sweet Potato
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2 large Carrots
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3⁄4 in (2 cm) piece of fresh Ginger
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bunch of Cilantro
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handful of Peas
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1 tsp Curry Powder
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1 Lemon
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Pinch of Cayenne Pepper
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1 tbsp Black Sesame Seeds
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For the Sauce
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1½ cups Cashew
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2 tbsp Lemon Juice
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1 tbsp Curry Powder
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1 tsp Salt
Directions
Steps
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1
Done
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Put the buckwheat and the cashews for the sauce into separate bowls. Soak them overnight in cold water. Drain them just before using. If you are using sprouted buckwheat, rinse it in a sieve under cold running water, and pat dry. Season with 2 tablespoons of oil and a bit of salt and pepper. |
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2
Done
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To make the sauce, place the cashews, lemon juice, curry powder, and salt into a food processor. Process until the sauce is really creamy and has no cashew clumps. Carefully add water, one tablespoon at a time, until the sauce has the desired consistency. |
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3
Done
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Peel the sweet potatoes and carrots. Grate them coarsely. Peel the ginger, and grate it finely. Pick the cilantro leaves and chop them coarsely. Put the sweet potatoes, carrots, cilantro, and the defrosted peas in a bowl. Add the rest of the oil and the curry powder, and combine. Fold in the buckwheat and the curry sauce. Juice the lemon. Season the curry with the lemon juice and the cayenne pepper. Marinate the curry in the refrigerator for 1 hour before serving. |
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4
Done
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Sprinkle the sweet potato curry with the sesame seeds, and serve. |
