Cooking with Kuji: Natural 08 Golden Buckwheat Bowl

Inspired by Ayurvedic dietary tradition, a delicious golden curry to boost your energy level and maintain your wellbeing.
Curious about this recipe wellness secret? We added a teaspoon of powerful asafoetida, a root spice used in western herbalism to help the digestive system and promote optimal gut health.

 

WRITTEN BY KUJI
10 JUNE 2019

Natural 08 Golden Buckwheat Bowl

Ingredients

2 tsp coconut oil

1 tsp asafoetida

2 inch chunk ginger, grated on a microplane

1 tsp ground cumin

2 tsp ground turmeric

1 can coconut milk

400ml vegetable broth

3 tbsp Kuji Natural 08

3 – 4 handfuls of spinach

8 – 10 shiitake mushrooms

1 tsp coconut oil

200 gr buckwheat noodles (or noodles of choice)

1 handful of coriander leaves

2 radish, finely sliced radish (optional, to garnish)

Salt and pepper

 

Method

  1. Warm the coconut oil in a large pan over medium heat and, when melted, add the asafoetida, grated ginger, ground cumin and turmeric. Cook for a few minutes until fragrant.
  2. Now add the coconut milk and vegetable broth. Bring to boil, then reduce to a simmer and cook for about 30 minutes.
  3. While the sauce cooks, heat 1 tsp coconut oil in a medium size frying pan and cut the mushroom into bitesize chunks.
  4. When the oil is warm add the mushroom, season and stir-fry for a couple of minutes until soft. Set aside.
  5. When the sauce is rich and reduced, stir in the 3 tbsp of Kuji Natural 08, add the spinach and let them wilt for a few minutes. Taste for seasoning.
  6. Cook your noodles of choice following the packing instructions and rinse in cold water.

To serve

Place the coconut and spinach sauce in a bowl. Add the cooked noodles, mushrooms and plenty of coriander. Garnish with sliced radish and eat immediately.

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