Buckwheat paella with vegetables, coconut milk and turmeric

This weekend we have tasted a buckwheat paella with vegetables, coconut milk and turmeric and, we have to say that we liked it a lot! It is a delicious way to consume this pseudo cereal with high protein content and that helps fight against cholesterol, cardiovascular diseases and diabetes. Here you have the recipe.


  • 240 gr of buckwheat
  • 500 ml of coconut milk
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • Vegetables: 1 carrot, 1 leek, 1 zucchini, 200 gr of shiitake mushrooms, 1 red pepper
  • 1 teaspoon nutmeg
  • 1 tablespoon of turmeric
  • 1 pinch ground black pepper
  • 1 pinch of ginger


  1. Cut all the vegetables into pieces and let them retreat.
  2. Peel the onion and the garlic and the ginger and fry it
  3. Heat the paella at medium heat with the tablespoon of olive oil and fry the onion with the garlic
  4. Add the vegetables and sauté together for 5 minutes, stirring constantly.
  5. Add the spices (nutmeg, curry and pepper) and cook a few more minutes.
  6. Introduce the coconut milk and cook 15 -20 minutes over medium heat until the vegetables are tender.
  7. In a saucepan, boil the buckwheat for 15 minutes in water as directed by the manufacturer.
  8. Once ready, mix the buckwheat with the vegetable and its sauce and ready to eat

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