Place the millet and buckwheat in a large saucepan over a medium heat and toast for approx. 5 minutes until you can start to smell them cooking.
Remove the grain from the pan and add the onion, carrot and pepper along with a large splash of water.
Place the lid on the pan and sweat the vegetables over a low heat until soft (about 15 mins - you may need to add more water to prevent burning or sticking).
Once the vegetables are soft, add the garlic, ginger and spices and stirring all the time cook for a further minute.
Add 1 pint of water (or stock - but check gluten-free), the grains, peas, spring greens and creamed coconut. Stir then leave to cook with the lid on for about 12 minutes or until most of the liquid has been absorbed.
Remove from the heat and leave with the lid on for approx. 3 minutes until all the liquid has been absorbed. In the meantime lightly toast the nuts in a frying pan over a medium heat, until slightly brown (watch them all the time so they don't burn!).
Just before serving stir through the lime zest and juice and serve scattered with the nuts and chopped coriander.