Spicy buckwheat and feta stir-fry

Ingredients

• 160 g of whole buckwheat grains
• 150 g of cauliflower
• 150 g of carrots
• 1 onion
• 2 tablespoons of vegetable oil paint for cooking
• 2 tablespoons of curry
• 2 tablespoons of cumin (whole or ground)
• 2 tablespoons of sambal
• 1 to 2 cloves of Allium sativum (garlic)
• 1 pepper
• 150 g of mushrooms
• 2 tablespoons of ketjap (light soy sauce)
• 100 g of feta cheese

Bring 500 ml of water (about 2 cups) to a boil in a pot.

Wash the buckwheat, cauliflower, and carrots. Chop the cauliflower into small florets and the carrots into small pieces.

As soon as the water boils, add the buckwheat and the two vegetables. Cook for 8 minutes, covered, until the buckwheat is tender. Turn off the heat, drain, reserving the cooking liquid, and leave the pot covered until serving time. Prepare the rest of the dish while it’s simmering.

Chop the onion.

Heat a large pan with the oil, paint, curry, and sambal.

When the oil is hot, add the onion and cumin, let it cook for a moment, then reduce the heat.

Chop the garlic or squeeze it, then add it to the pan.

Dice the bell pepper and add it. Increase the heat briefly to sear, then reduce it and cover. Let it cook for almost 4 minutes.

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

Cut the feta cheese into small cubes.

Once everything is cooked, stir in the ketjap and turn off the heat.

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