15 min · 1 serving · @Food and Frolic
Masala Oats
Instant oats cooked with cumin, curry leaves, onion, tomato, carrots and peas in warming Indian spices, finished with fresh coriander and a little ghee.
Nutrition per serving
- 285 kcal
- 6 g protein
- 38 g carbs
- 12 g fat
Ingredients
- 40 g instant oats
- 240 ml water
- ½ tbsp oil
- ¼ tsp cumin seeds
- 5 curry leaves
- 1 pinch asafoetida
- ½ green chilli, chopped
- ½ onion, chopped
- ½ tomato, chopped
- 1 ¼ tbsp chopped carrots
- 1 ¼ tbsp peas
- ¼ tsp salt
- 1 pinch turmeric
- ¼ tsp Kashmiri red chilli powder
- ¼ tsp coriander powder
- ¼ tsp cumin powder
- 1 pinch garam masala
- 1 tbsp chopped coriander leaves
- ½ tsp ghee
Steps
- Heat the oil and add cumin seeds, curry leaves, asafoetida and green chilli.
- Add the onion and cook until soft, then the tomato until it breaks down.
- Stir in the carrots, peas, salt and all the ground spices and cook for 2 minutes.
- Add the oats and water and simmer, stirring, until thick and creamy.
- Finish with coriander leaves and the ghee and serve hot.
More recipes
- Baked Berry Protein Pancake — 500 kcal
- Overnight Quinoa Porridge — 625 kcal
- Roasted Poblano Tofu Scramble — 480 kcal
- Blender Oat Banana Pancakes — 610 kcal
- Turmeric Quinoa Wraps — 388 kcal
- Baked Protein French Toast — 406 kcal