Buckwheat “Meatballs” in Red Curry Sauce with Brown Rice


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Buckwheat “Meatballs” in Red Curry Sauce with Brown Rice

Buckwheat is frequently mislabelled as a grain when, in fact, it's closely related to rhubarb and sorrel. Rich in plant-based protein and brimming with essential minerals like iron, magnesium, and potassium, buckwheat stands out as a nutritional powerhouse. When combined with black beans, its benefits are further enhanced, and pairing it with brown rice results in a complete protein profile with all nine essential amino acids. These “meatballs” are true flavour sponges, and work especially well with potent sauces, for example with this vibrant, red curry-inspired blend.
Course: Main Course

Ingredients

Buckwheat “Meat” Balls

  • 240 g of buckwheat dried, soaked overnight
  • 200 g black beans dried, soaked overnight
  • 6 sun-dried tomatoes re-hydrated for 30 minutes
  • 75 g-100g of fresh parsley or coriander adjust to taste
  • 2-4 tbsp coconut aminos or tamari sauce adjust to taste
  • 2 tsp chipotle chili flakes
  • 3 tsp smoked pepper
  • 3 spring onions chopped
  • 2-3 tbsp coconut oil flavoured or unflavoured for frying
  • Sea Salt and Black pepper to taste
  • 2 tsp extra virgin olive oil

Brown Rice

  • 240 g brown rice
  • 400 ml water

Red Curry Paste in Coconut Milk

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • ½ bird’s eye chilli or 1 red chili finely chopped
  • 1 spring onion strand finely diced
  • ¼ red pepper finely chopped
  • 1 tsp fresh grated ginger
  • 1 tsp grated lemon or lime peel
  • 1 tbsp tomato puree
  • 1 can of organic coconut milk
  • 1.5 tsp dried tarragon
  • 3 small cloves garlic crushed
  • Optional: ½ tbsp lime juice
  • Optional: ½ lemongrass stalk tough outer leaves removed, white part only, trimmed and finely chopped
  • 1 tbsp coconut oil flavoured or unflavoured

Garnish

  • Grated lime or lemon peel fresh herbs or leafy greens

Instructions

Meatballs

  • Soak the buckwheat and black beans in water overnight.
  • The next day, rehydrate the sun-dried tomatoes in water for 30 minutes.
  • Drain and rinse the soaked buckwheat and black beans. In separate pans, bring them to a boil with fresh water. Simmer the buckwheat for 15-20 minutes and the black beans for 30 minutes.
  • While the buckwheat and beans cook, coarsely chop the spring onions, and place them in a blender.
  • Once cooked, drain the buckwheat and beans, and allow them to cool. To cool them faster, you can rinse them under cold water. Also, drain and rinse the rehydrated sun-dried tomatoes.
  • In the blender, combine 1/4 of the buckwheat, all the beans, the spring onions, and the sun-dried tomatoes. Blend until you achieve a smooth paste.
  • Mix this paste with the remaining buckwheat until the texture resembles minced meat.
  • As the mixture rests, prepare your red curry sauce.
  • With slightly damp hands, shape the buckwheat mixture into tablespoon-sized balls. This will help prevent sticking.
  • Place the formed meatballs in the fridge for at least 30 minutes to help them hold their shape. After chilling, they can be fried if desired.

Brown Rice

  • Pour the water into a saucepan, bring to boil in high heat. Then lower the heat immediate to medium low.
  • Pour the rice into a sieve, rinse well.
  • Pour the rinsed rice into the saucepan. Stir well with a spoon.
  • Place a lid on the pan, but don’t close the pan entirely – leave a small area uncovered so that the steam can get out.
  • Let it simmer for 30 minutes.
  • Pour into a sieve and drain. Set aside to cool for a few minutes and serve.

Curry Paste

  • Lightly toast the coriander and cumin seeds in a pan, then grind using a pestle and mortar. Use together with the rest of the spices in the recipe.
  • Blend all ingredients except the coconut milk in a high-speed blender to form a paste. Alternatively: finely chop the chili, pepper, garlic, and spring onions, then combine with the spices and tomato paste to create a paste-like consistency.
  • Heat coconut oil in a medium saucepan over medium heat. Add the paste and cook for about 5 minutes. Pour in the coconut milk, whisking or mixing thoroughly.
  • Briefly bring to a boil, then reduce heat and let the sauce simmer for 15-20 minutes as you prepare the meatballs.
  • Stir or whisk the sauce one more time before serving.

Notes

Allergens: soy if using tamari sauce.
You can choose to prepare only a portion of the meatballs, storing any remaining dough in an airtight container in the fridge for up to two days. Since buckwheat tends to absorb flavours and can have a distinct, sometimes metallic taste due to its mineral content, it's advisable to adjust seasonings as needed. If you find buckwheat's inherent flavour too overpowering, don't hesitate to enhance the mix with a generous addition of herbs and seasonings.
If you're unable to find lemongrass, don't worry. In this recipe, it's an optional ingredient. You can substitute it with lemon or lime peel, both will add more tanginess while lemongrass flavour is a bit zingier. With lime juice, be mindful that it also accentuates the chili's heat, resulting in a spicier sauce.