BUCKWHEAT RISOTTO WITH TAMARIND SWEET POTATO
Serves: 4
3 tbsp Lucy Bee coconut oil, melted1 medium onion, finely diced240g buckwheat400ml hot vegetable stock2 large sweet potatoes, chopped intobite-sized pieces1 tsp tamarind pasteSmall thumb-sized piece of freshginger, peeled and grated1 garlic clove, crushed2 tbsp cashew nuts, finely choppedHimalayan salt
1 Heat 1 tbsp of the melted coconut oil in a heavy-based saucepan and gently sauté the onion until soft, about eight minutes. Add the buckwheat and stir through, coating the grains with the oil. Add about 200ml of the hot stock, bring to the boil, then gently simmer until the buckwheat is tender, adding more stock as needed.
2 Meanwhile, in a large mixing bowl, mix the sweet potatoes with the remaining coconut oil, tamarind paste, ginger, garlic and a good…
