April 9, 2019

Hey everyone! Today we have gloomy and rainy weather in Straža. It feels good actually, because working on a computer is much easier if sun isn’t constantly asking you to come hang out .

Today I prepared something that was inspired by the follower from Instagram. She wrote me under one post that she likes eating savory oatmeal porridge. Savory oatmeal porridge?

Hmmm, savory oatmeal porridge …

The idea didn’t sound bad at all. Even though I am mostly used to sweet porridge such as this turmeric-cinnamon oatmeal with persimmon or millet porridge with sour cherries.

I explored this unknown territory like this. I had some leftover soup from one day before. Well, a very simple soup, basically vegetables cooked in water.

I cooked oats in the stock and the result was amaaazing.

So for today’s recipe I repeated the similar procedure but added a bit of curry and topped everything with sauteed asparagus. They are at the full season at the moment and I love them!

The porridge is really simple and takes only 15 minutes to make :)

Oh, and if you have no idea how to make YOUR OWN vegetable soup stock check out this post: vegetable soup stock 101

it would be great if you have

3 + 1/3 cup 300 g
oatmeal
4 cups 1 l
vegetable stock (you can use water, but it will be less flavourful)
2 tsp
salt (might be less if you use salted vegetable stock)
2 tsp
curry powder
1 tbsp
coconut oil
20
asparagus
Optional: nutritional yeast and black cumin for the topping

roll up your sleeves

  • 1. 

    Cook the porridge

    Put oats, vegetable stock/water, salt and curry powder in a pot and cook for about 8 minutes while stirring. You can add soup stock/water gradually – how much of it you need really depends on type of oats.

  • 2. 

    Sautee asparagus

    While the oats are cooking chop the asparagus. Heat coconut oil in a pan and add asparagus. Sautee them for about 3 minutes (they should turn vividly green). Add a pinch of salt and stir.

  • 3. 

    Let's eat

    Serve porridge in 4 bowls and top with asparagus. Add nutritional yeast and black cumin for extra flavor. But of course you can use any other topping of your own choice too!

wise-ass corner

Asparagus are in the season right now but you can you some other vegetable that can be sauteed quickly. For example: spinach, kale, bell pepper, zucchini, carrot …

Don’t get me wrong - curry powder matches amazingly. And since I wanted this to be “few ingredients recipe” it does its job amazingly. But you can also use other spices of your own preference.

share this recipe
Curry porridge with asparagus.
Oatmel porridge with curry and asparagus.
Salty curry porridge topped with asparagus.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread