GF, DF, Vegan.
1 cup stabilised oats
- 2 cups water
- 1 tbsp coconut oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 cup red onion - diced
- spice mix
- 1 sprig fresh curry leaves
- 1 tsp fresh grated ginger
- 1/2 tsp urid dal
- 1 small green chilli, chopped
- 1/4 tsp turmeric
- salt & pepper to taste
- 3 kale leaves, finely chopped (stalk removed)
- 1 handful green beans, finely chopped
- 2 tbsp desiccated coconut
- 1 small handful chopped coriander.
Heat a fry pan on medium and toast the oats for 3-4 minutes until they’ve become slightly crisp and smell nice, then set aside.
Combine the spice mix into a small dish, keep turmeric separate.
In the same pan you cooked the oats, heat 1 tbsp coconut oil and add the mustard seeds and cumin seeds. Cook for 10 or so seconds until they crackle then add the onions. Cook until the onions have softened and browned.
Add the spice mix and keep stirring until the urid dal turns golden, this may be 30 - 45 seconds. - Add the turmeric, kale and green beans and stir well. Pour in 1/4 cup water and put a lid on the pan, cook for 3-4 minutes until the greens have softened.
Add in the oats, salt and pepper and another 1.5 cups of water and continue to cook for 15 minutes or until the oats have softened. If the mixture looks a little dry, add a splash more water.
Mix through fresh coriander and serve with a squeeze of lemon or lime. This is also nice with a dollop of coconut yoghurt & a few slices of fresh avocado.