Step 1

Heat one tablespoon of coconut oil in a large skillet over medium heat. Add the chopped onion, garlic and grated ginger. Cook until the onions become soft and just start to caramelize, about 7-8 minutes. Add the buckwheat groats and cashews to the skillet and toast them for 2-3 minutes, stirring regularly, until golden brown. Be careful not to burn them.

Step 2

Add the coriander, cumin, turmeric, smoked paprika and coconut sugar and stir until well combined.

Step 3

Pour in the coconut milk, soy sauce, sriracha if using and stir in the chopped kale. Cover with the water and bring to a simmer. Cover and cook for about 20 minutes, until the buckwheat groats are soft. You may need to add a little bit more water if too much water has evaporated. Remove from heat and stir in the lemon juice.

Step 4

Serve as is, or with the sautéed kale (or your favorite greens) on the side.

Step 5

This curry is best served the same day but will keep for up to three days in the refrigerator.

Step 6

Heat the olive oil in a large skillet over medium heat.

Step 7

Add the garlic and cook for 30 seconds. Add the kale and maple syrup and continue to cook for about 5 minutes until soft. Season with salt and pepper.