Curry Spiced Porridge
After living in the U.K. for nearly four years I've become accustomed to calling oatmeal porridge. While most folks associate oats with sweet flavors like cinnamon and fruit, my palate prefers savory, so I've created a curried porridge topped with veggies.
- ½ cup rolled oats thick take slightly longer but are so creamy
- ¼ cup peanut powder
- 1 tbsp chia seeds
- 1 tbsp gelatin or collagen powder
- 1 ½ - 2 cups water can use broth if you have it
- ½ tsp ground turmeric
- 1-2 tsp curry powder
- ¼ tsp salt or to taste
- pinch pepper or to taste
- leftover cooked veggies or handful of spinach
- sauerkraut or other fermented veg be sure it's not pasteurized
Place all ingredients into pot and bring to simmer. Alternatively, pop bowl into microwave and nuke, stirring intermittently.
Stir frequently to prevent lumps and help release starch from oats, which will help create a creamy consistency. This should take 5-10 min or until desired texture is achieved. Remove from heat.
Top with leftover cooked veggies or add 1-2 handfuls of spinach to wilt in.
Sauerkraut, eggs, toasted coconut, or nuts/seeds are nice toppings, too!
The sauerkraut pictured below is a homemade curry kraut (that I may or may not be hiding in the back of the fridge!), but store-bought will do, as well. You may need to search for unpasteurized kraut in the refrigerated section at a natural foods store. It cannot be found in the canned foods section, as this will most definitely have been pasteurized, killing all beneficial probiotic bacteria.
Fermented foods are a great way of adding a wide spectrum of bacteria to your gut microbiome, which may be even more important than giant whacks of specific strains of probiotics. Your immune system and metabolism, amongst other health components, are deeply rooted in digestive health. Optimize this by squeezing in just a couple of tablespoons of fermented foods daily (as if you really need a reason other than they're delicious!).