Curry Green Oatmeal

Thursday is my late dinner night. I come home from school and work and go right to the gym to lift weights (or attempt to, anyway) and take my spinning and pilates class. I don’t know if that’s considered too much gym time, but it takes my mind off everything that’s stressing me out. Plus, I can daydream for a few hours 🙂 And as sad as it may seem, I daydream about dinner when I get home. My breakfast dinner. At first, my family looked at me strange, but now they all know that Thursday night = oatmeal creations. I’ve tried so many combinations (some good, some not so good) and this is one of my favorites. It’s pretty quick to make (seeing that I’m eating this 10 at night) and it makes a decent portion.

I was going to call this “green curry” oatmeal, but I’m afraid someone will yell at me. Afterall, green curry is green curry and I would never want to falsely imitate it. However, this does contain curry and it is green colored. So, curry green oatmeal seemed fitting.

Curry Green Oatmeal

Ingredients:

1/2 cup oats, uncooked

1 tsp crushed red pepper flakes

1 tsp curry powder

1/8 tsp pepper

2/3 cup chicken broth

1/2 tbsp minced garlic

1/2 tbsp minced ginger

1/4 large onion, chopped

1 and 1/2 cups fresh spinach or arugula

2 tbsp soy sauce

1 tbsp pine nuts

1/2 green bell pepper, chopped

1/4 cup frozen peas

Directions:

Place and mix oats, red pepper flakes, curry powder and pepper in a bowl. Set aside. In a small pot, bring chicken broth to a boil. Pour broth over oats, give a quick stir, and place a plate over the bowl. Let oatmeal sit, covered, for 5 minutes or until all liquid is absorbed. Afterward, transfer oatmeal into a food processor. Add in minced garlic, ginger, onion, spinach or arugula, soy sauce, and pin nuts. Puree all together until smooth and green. Mix in bell pepper and peas.