I’ve been meaning to post this recipe on the blog because I really like it. I made it for the first time just before I started writing the blog and enjoyed it just as much second time around. It’s nearly one year since I started blogging, I can’t believe it as not much has happened. I’ve just had my Spotify wrapped and I’m still just stanning on Paramore, David Bowie and The Beatles despite being in the top 5% of listeners in the UK. I had some refresher driving lessons this year after not driving for several years. The instructor managed to insult me twice in the last lesson by making a derogatory comment about cats and then remembering my career wrong as being within HR. No insult to those out there that work in HR but I don’t think he would have plucked out that one out of thin air if I were a guy. I’m a chartered certified accountant thank you very much. Other things that have happened in the year, I’ve been studying French, I am now able to read JK Rowling’s ‘The Christmas Pig’ in French but Harry Potter is still a bit beyond me without the help of a dictionary. I made my reading challenge for the year (30 books), some of them were definitely on work time. I’ve also managed to crochet my first half decent amigurumi so now my office Secret Santa will be getting a mini desk cactus (well the theme is shop local and you don’t get more local than homemade).
Now away from my exciting year and back to the recipe. In the book ‘Simple Spice Vegetarian’ this is a breakfast dish. It might be a bit out there for Westerners to have curried porridge for breakfast. Personally I did enjoy the savoury breakfasts in Japan of miso soup with fish but I will eat anything at any time of day. I ate this porridge as a delicious dinner. It was a great comforting meal to enjoy after recovering from a killer cold. You can really mix it up with whatever veg you want to add.
- 10 – 12 tbsp oats
- 1/2 tsp black mustard seeds
- 150g red lentils
- 1/2 heaped tsp cumin seeds
- 6 – 8 curry leaves
- 5 cm ginger
- 1 onion
- 1 carrot
- 200g cubes squash/sweet potato
- 700ml stock
1.) Preheat the oven to 200 degrees C
2.) Line a baking tray and spread out the cubes of squash
3.) Bake for 20 – 25 minutes until soft
4.) In the meantime, peel the onion and finely chop. Peel and grate the ginger. Peel and cube the carrot.
5.) In a casserole dish, heat to a low temperature, add the oats and toast gently until they start to be fragrant.
6.) Tip them out into a mixing bowl.
7.) Heat some oil and add the mustard seeds. Heat until they start to pop.
8.) Add the lentils and cumin seeds and cook for another couple of minutes.
9.) Add the curry leaves and sauté for a few seconds.
10.) Add the onion and carrot and cook for a few minutes until they start to soften. In the meantime, make up the stock.
11.) Add the oats to the dish and then add the stock. Cook on a low heat for about 15 – 20 minutes until it reaches a nice thick porridge consistency. Season with salt.