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Whole Mushroom CurryFeatured

Whole Mushroom Curry


For 2

You will need...

  • 1 Cup of soaked, sprouted buckwheat
  • 1 cup of fresh Baby White Button mushrooms
  • 2 tablespoons of coconut cream
  • 2 dates
  • 0.5 a red pepper
  • 1 handful of fresh coriander leaves
  • 1 clove of garlic
  • 0.5 thumb-size ginger grated
  • 0.5 lemon juiced
  • 0.5 teaspoon curry powder
  • 0.5 teaspoon turmeric
  • Add a variety of your favourite raw veg

Whole Mushroom Curry Method

  1. Soak buckwheat overnight (1-2 nights).
  2. Blend dates, coconut cream, curry powder, turmeric, lemon juice, grated ginger.
  3. Chop all vegetables roughly and add to sauce with whole baby white button mushrooms.
  4. Serve with sprouted buckwheat.
  5. Garnish with desiccated coconut. (coconut yogurt also makes a really nice raita to go with curry – mixed with cucumber, mint, salt and a bit of cumin.)(This recipe is delicious cooked as well, but to maintain the nutritional value, it is best eaten raw.)(To warm up slightly, place in the dehydrator for an hour.)
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