Caril de legumes com trigo sarraceno

Veggie curry with buckwheat smile emoticon

Ingredientes:
- Azeite
- 1/2 alho francês
- 125 gr de tofu
- 100 gr de abóbora
- 3 tiras de pimento vermelho
- 1 mão de espinafres
- 1 lata de leite coco
- especiarias( caril, açafrão, paprika, cominhos, parika, tomilho em pó, piri piri com consciência)

- Trigo serraceno ( 1 medida de trigo por 2 de agua)

Preparação:
-Num tachinho, comece por fazer o trigo serraceno, tempere com sal e pimenta, se em vez de aguá tiver um caldo de legumes, perfeito!
- Numa panela, colocar azeite e o alho da frança e o pimento e deixar refogar, quando já tiverem macios, juntar o tofu até dourar
- Adicionar a abóbora cortada aos cubos e juntar meia lata de leite coco com as especiarias.
- Quando a abóbora tiver quase cozida, juntar o resto da lata de coco se for necessário e os espinafres até amolecerem
- Ajustar os temperos tanto do trigo como do caril a gosto

E, só falta servir!

Ingredients:
-Olive oil
-1/2 leek
-125 g of tofu
-100 g of pumpkin
-3 strips of red pepper
-1 hand full of spinach
-1 can of coconut milk
-spices (Curry, saffron, paprika, cumin, parika, thyme, chilli powder with a conscience)

-Buckwheat (1 measure of buckwheat for 2 of water)

Preparation:
-In a sauce pan, start by doing the wheat flour, season with salt and pepper, if instead of water you have a vegetable stock, perfect!
-In a pot, put the olive oil and garlic and pepper and the leak and let stir-frying, when its soft, add the tofu until golden brown
-Add the pumpkin cut into cubes and add half a can of coconut milk and season with the spices.
-When the pumpkin has nearly cooked, add the rest of the can of coconut if required and the spinach till is soft
-Adjust the spices for the buckwheat and the curry

And, its ready to serve!

Enjoy