Curry oat porridge is also a gluten-free, nutritious, energetic, and tasty dish just like the tomato oat porridge. It’s very easy to prepare and it’s an alternative to the sweet porridge we know.
It can be cooked in a pot on the stove or simply in the electric rice cooker (I use this one from Yum Asia). Among the ingredients of this recipe, grated Parmesan cheese can be replaced with nutritional yeast and butter with yogurt for those who are lactose intolerant or vegan.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stove, Other
- Cuisine: Italian
Ingredients
- 1/2 cup rolled oats
- 3.5 oz broccoli
- 1.25 cup water
- 1/2 clove garlic
- 1 tsp curry
- 1/2 tsp sweet paprika
- to taste salt and extra virgin olive oil
- 2 tbsp plain natural yogurt
- 1 tsp grated Parmesan cheese (or nutritional yeast)
Steps
1 – In a pot, place the cleaned and washed broccoli, water, and rolled oats, minced garlic, curry, and paprika, a pinch of salt, a drizzle of extra virgin olive oil. You can also use the rice cooker in porridge mode and put everything in the bowl.
2 – Cook over medium-low heat until boiling, stirring occasionally, until it thickens and the vegetables are cooked. In the rice cooker, follow the preset times which are usually around 50 minutes to 1 hour.
3 – Once cooking is complete, turn off the heat and add the yogurt and grated Parmesan or nutritional yeast and stir.
4 – Serve it on a plate with the addition of broccoli and a drizzle of raw extra virgin olive oil.
