Kale with buckwheat noodles
Kale prepared once differently than is always known. It is combined with pumpkin and root vegetables. In addition, a delicious curry sauce with buckwheat noodles.
Ingredients
- 150 g fresh kale, alternatively frozen kale
- 1 hokkaido pumpkin
- 1 onion
- 1 parsley root
- 1 parsnip small
- 2 large bright yellow beets
- 1 garlic clove
- 1 tsp curry powder
- 1 pinch of turmeric
- salt and pepper to taste
- 2 tsp spelt flour type 630 for binding
- 150 g buckwheat noodles
- boiling water
Instructions
- Wash kale and remove leaves from stem.
- Cut the leaves smaller and simmer in the water for 15 minutes.
- Then drain and coarsely blend with a little water using a blender.
- Peel the pumpkin, remove the seeds and cut into small pieces.
- Also peel and cut the beets and the other root vegetables.
- Put everything together with the kale in a pot with water.
- Add onion and garlic peeled and chopped.
- Simmer the stew for about 20 minutes.
- To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
- Season to taste with the spices.
- Boil buckwheat noodles in water for 10 minutes.
- Then strain and serve with the vegetables.