Breakfast Vegan/Vegetarian - Savory Oatmeal w/ Carrots, Spinach and Avocado
Yield: 2 servings
Time: 15 minutes
1 cup old-fashioned rolled oats
1 carrot peeled and finely diced
½ Onion diced
1 ½ cups (360 ml) water or vegetable broth
1/2 cup Spinach Leaves or chopped
5-7 Fresh Curry Leaves or dried
1 tsp. mustard seeds
1 1/2 Tbsp. Coconut oil
2 or 3 Spring onions cut on a slant
Wedge of Lemon or Lime
½ avocado, diced
½ cup halved baby tomatoes
Salt and black pepper
Warm the oil and sauté the onions for about two minutes. Add mustard seeds until they splutter.Fold in the oats and lightly mix add water and diced carrots and let simmer for about 5 to 7 minutes. Add curry leaves.I have sometimes used a vegetable broth instead of water. Please add liquid according to the consistency you want.
Then add the spinach, cook until the spinach wilts. Squeeze some lemon.
Serve in two bowls and top with the avocado and tomatoes.