Spiced buckwheat with vegetables and feta

Ingredients

• 160 g of buckwheat (whole grains)
• 150 g of cauliflower
• 150 g of carrots
• 1 onion
• 2 tablespoons of vegetable oil for cooking
• 2 tablespoons of curry powder
• 2 teaspoons of cumin (whole or ground)
• 2 tablespoons of sambal
• 1 to 2 cloves of garlic
• 1 bell pepper
• 150 g of mushrooms
• 2 tablespoons of ketjap
• 100 g of feta cheese
• approximately 500 ml of water

Bring about 500 ml of water to a boil in a saucepan.

While you’re doing that, rinse the buckwheat, cauliflower, and carrots. Chop the cauliflower into small florets and the carrots into small pieces.

Add the buckwheat and the two vegetables to the boiling water. Cook for 8 minutes, covered, until the buckwheat is tender. Then, turn off the heat and drain, reserving the cooking liquid. Cover the saucepan and keep it warm until serving time. While the buckwheat is cooking, prepare the rest of the dish.

Finely chop the onion.

Heat a large frying pan or wok, and add the oil, curry powder, and sambal.

Add the onion and cumin as soon as the oil is hot, let them brown for a moment, and then reduce the heat.

Mince the garlic or crush it using a garlic press, then add it to the frying pan.

Cut the bell pepper into pieces and add it to the frying pan. Increase the heat to sear, then reduce it, cover, and let it cook for almost 4 minutes.

Clean the mushrooms, chop them, and add them to the frying pan. Cover and let simmer for 1 minute.

Cut the feta cheese into small cubes.

Once everything is cooked, add the ketjap to the vegetable mixture in the frying pan and turn off the heat.

Combine the buckwheat, the vegetables from the frying pan, and the feta cheese. If the dish is a bit dry, add a little of the cooking liquid.