What I love in challenging or unusual situations is that they require an open mind, which leads to more creativity.
When I originally developed this recipe for a vegan website I was living in a village where there wasn’t any stores nearby and I didn’t have a car to take the trip to the nearest shop that was 30 mins drive afar. And even so, when I got there they didn’t have half the ingredients I wanted to get for my idea so I had to improvise and came up with this instead.
We live in such luxury (especially in big cities) that we forget how it is when we don’t have everything served right at our doorstep. Because even the delivery guy doesn’t come this far.
So this is how it happened that we ran out of rice and I decided to replace it with gluten-free oats for me, and regular oats for the family. It turned out surprisingly delicious and feels much more light on the stomach. It was also pretty quick to make, so it’s a total win on lazy weeknights.
What you'll need:
1 small head onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, diced
1 small sweet potato, diced
1 small caper peppers
1 green onion, chopped
3 tbsp coconut oil
1/2 tsp cayenne pepper
1 tsp turmeric powder
1/2 tsp ground cardamom
1/2 tsp cumin powder
1 tbsp Thai green curry paste
salt, pepper to taste
120 ml water
2 handfuls chickpeas, rinsed, drained
300ml canned coconut cream
150 g gluten-free oats
toasted seeds (optional)
Steps:
1. Start by preparing your veggies: clean, peel, and chop everything you need to.
2. Then heat up the oil in a bigger pan over medium heat, add in spices and curry paste; stir well to incorporate it into the oil.
3. Add onion and sweet potato to the pan and sautée for about five minutes while stirring.
4. Add the rest of the vegetables (except chickpeas); a few minutes of sautéeing before you pour in the water.
5. Cook the veggies halfway through, then spoon out half of it in a bowl and set aside.
6. Add chickpeas, coconut cream, and oats to the veggies left in the pan.
7. Meanwhile in another pan, toast the seeds if you use them (best are with pumpkin and pine seeds). Add the veggies you saved from the other pan and roast them together.
8. Once the oats are done, serve them in bowls while warm and top them with the roasted veggies.
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