Creamy coconut buckwheat with mushrooms

Can you believe this Fall? I'm in love with its gorgeous colors and crisp air. When I'm going onto my regular evening bicycle ride, I have to be extra careful not to fall over when staring at the nature. My only concern is that this beautiful weather will not last long. So I try to breathe it in as much as possible. Lately I've been really enjoying this season, cold and clear Fall air, the heat from our rocket stove, good books ("Tove Jansson. Work and Love" - strongly recommend!), Netflix and cozy one pot dishes.
Talking about one pot dishes, I was craving buckwheat the other day. Sometimes this craving hits me really had. At first I thought making my old and quick favorite - buckwheat flake porridge. But then I realized it's not good when reheated. I like to make a large batch of food at a time to heat it after. Because who has the time and will to make a new dish for every single meal?

I discovered half a pack of buckwheat groats in my pantry. And since I'm a die-hard fan of everything creamy, I wanted to use coconut milk. It's funny that I haven't thought of this before. Buckwheat and coconut milk go together so wonderfully well! And I always have coconut milk at home, since my favorite healthy fast food are curries. I also added a load of onions (because there's never enough of them), white mushrooms and curry powder. If you are not a fan of spicy, skip the curry powder or use less. I can't wait for you to try this delicious lunch or dinner! It also reheats super well.

Serves: 4 - 5 people
Time: 25 minutes

  • 3 Tbsp oil
  • 3 onions
  • 3 ½ cup / 200 g sliced white mushrooms
  • 1 ½ cup / 300 g buckwheat groats
  • 1 tsp salt + ½ later, if desired
  • 1 ½ tsp curry powder (use less, if you don't want that spicy)
  • 3 cups / 700 ml boiling water
  • 14 oz / 400 g canned coconut milk


Heat up a thick-bottomed pot. Add oil and chopped onions. Cook for a couple of minutes. Add sliced mushrooms and cook for another couple of minutes. Add salt. Cook for a minute. Add buckwheat groats, curry powder and cook for a minute. Add boiling water, cover the pot with a lid and let it boil for 8 minutes. Add coconut milk and boil for another 8 minutes. Taste for salt.