Vegetarian Okra-Tomato Pan with Buckwheat

A light and aromatic pan dish with okra and tomatoes, enhanced with Indian spices and served with buckwheat. A healthy and satisfying vegan meal.

• 25 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• high in fibre
• blood-sugar balancing
• aids digestion
• antioxidant
• anti-inflammatory
• high in protein
• energy

Ingredients

• 200 g Okra
• 200 g Tomatoes ((diced))
• 50 g Onion ((large))
• 6 g Garlic
• 1 piece Ginger ((cm))
• 0.5 piece Cumin
• 15 g Coriander ((ground))
• 5 g Olive Oil (Extra Virgin)
• 80 g Buckwheat ((uncooked))

Instructions

1. Cook buckwheat according to package instructions.
2. Heat olive oil in a pan. Sauté onions, garlic, and ginger.
3. Sprinkle in cumin and coriander and briefly toast until fragrant.
4. Add okra and diced tomatoes. Bring to a boil, then simmer for about 10-15 minutes on medium heat until the okra is soft and the sauce thickens.
5. Season with salt and pepper to taste.
6. Serve hot with the cooked buckwheat.

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