Buckwheat curry

In Slovenia, we usually prepare buckwheat with mushrooms. I have had my first buckwheat late in my life. My mother in law made it for me for the first time and it was love at first bite.

Ajda is a plant that is recommended for better blood circulation and helps fight against cancer, but it is also among the most nutritious rich plants. The plant originated from central Asia and even Siberia, and in the late middle ages it was brought to Europe.

We use mainly its seeds, from which with peeling we make buckwheat and with grinding buckwheat flour. Buckwehat can be enjoyed in many forms, it can be cooked or baked. Because it does not belong to cereals (botanically, it belongs to grasses) and does not contain gluten, it is also suitable for people suffering from celiac disease. Buckwheat and its dishes raise the level of energy. Its aroma attracts even bees so they make a special honey with strong taste and dark color from buckwheat.

Today’s dish is in my opinion a phenomenal approach to preparing buckwheat and I think that this is a very original and fresh concept of preparing buckwheat. If you are a curry lover you will definitely love this dish.

Bon Appetit!

buckwheat curry

Buckwheat curry


  • smaller piece of leek
  • 2 tbsp olive oil
  • 1 cup of buckwheat
  • 125g of chopped chestnut mushrooms or similar
  • 1/2 middle sized chopped and peeled butternutsquash pumpkin
  • 1/3 can coconut milk
  • 1 tsp coriander seeds
  • 1 tsp ground cumin
  • 1 tsp dry thyme
  • 3 piches of curry powder
  • 2 pinches of curcumin
  • 2-3g chopped fresh ginger
  • juice of 1/4 lime
  • 1/2 tbsp tomato puree
  • salt, pepper, fresh parsley


  1. Coat the pumpkin with oil and thyme and bake at 180 ° C for approx. 30 min. or until soft.
  2. When the pumpkin is roasted we can mash it and mix with 3 tbsp of coconut milk. Save the rest of the milk for later.
  3. Cook buckwheat in a slightly salted water about 10 minutes or until al dente.
  4. In the meantime saute leeks in the olive oil. Add mushrooms and sprinkle with salt and saute for about 5 minutes on lower heat.
  5. When the buckwheat is cooked, we strain and add it to the mushrooms. Then add in the mashed pumpkin fand around 3 dcl of water and cook for 5 min.
  6. Saute the coriander seeds and cumin in the oil until it starts to smell and add the mixture to the buckwheat.
  7. Finally, add the rest of the coconut milk and tomato puree and cook for an extra 5 minutes.
  8. Salt and pepper to taste. Decorate with parsley.

Photographs: Twofoodiesandacat – Fotografiranje in Stiliranje hrane

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