Yellow Pea Curry with Tofu and Buckwheat

Ingredients

• 200 g Yellow Peas
• 250 g tofu
• 120 g roasted buckwheat
• 1 onion
• 1 carrots
• 1 tbsp Curry
• 1 tsp Cumin
• 1 tsp Garlic powder
• 1 Bay leaves
• 200 ml coconut milk
• 2 tbsp oil
• 1 tsp salt

Instructions

1. 1

   Rinse yellow peas and simmer with bay leaf in 700 ml water for 25-30 minutes until tender.

2. 2

   Cook roasted buckwheat in salted water for 15 minutes.

3. 3

   Dice onion and carrots; sauté in oil until soft.

4. 4

   Add curry, cumin and garlic powder; toast 1 minute.

5. 5

   Stir in coconut milk and cooked peas; simmer 10 minutes.

6. 6

   Cube tofu, pan-fry until golden, and fold into the curry.

7. 7

   Serve over buckwheat.