Ingredients

Serve 4-5

  • 240g butter beans
  • 240g aduki beans
  • 2 sweet potatoes (peeled & cubed)
  • 1 onion diced
  • 3 clove of garlic chopped
  • 1/2 bag of kale
  • 1/2 bag of spinach
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp garam massala
  • 1 red chilli
  • 500ml of vegetable stock
  • 1 tsp coconut oil
  • For the rice ...
  • 400g buckwheat
  • 2 tsp turmeric
  • 1 onion diced

Method

  • Start by frying off onion and garlic in coconut oil until browned. Add the coriander seeds, cumin, cayenne pepper, and chilli and coat everything. Next add the sweet potatoes, cook for 5 minutes. Add the beans and vegetable stock. Simmer for 20-25 minutes. In the meantime cook the buckwheat in a pan with some boiling water and add the turmeric and one diced onion to the pan. Cook for around 8-10 minutes then drain. Add the kale, chard and spinach and leave to wilt.
    Serve up and enjoy!