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Skin beautiful prawn oatmeal curry with turmeric

If you think of replacing rice with oats in certain recipes, it opens up a whole new ballgame! I don't eat a lot of rice, however I love many of the seasonings that come in rice dishes. So I use oats with italian flavourings in risotto-like dishes, or with Thai and Indian spices. It's a great neutral base that picks up whatever flavour you throw at it! I've even used oats in a successful version of Spanish paella!
Course Mains
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Laura Livesey

Ingredients

First step

  • 2 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 large onion
  • 1/2 tsp red chili flakes
  • Large knob of ginger peeled and minced
  • 2 cloves garlic minced
  • 1 tsp sea salt
  • 2 small regular tomatoes those awful anemic tomatoes you see in the winter are perfect for this, as they are hard and not too sweet![/fusion_builder_column]


Second step

  • 2 cups oatmeal
  • 1 cup lentils
  • 5 cups chicken stock or veg stock
  • 1 can coconut milk 400 ml
  • 2 Tbsp ground turmeric grind it from the root, if possible for the most potent turmeric
  • 1 tsp coriander powder


Third step

  • A large handful of tiger prawns or any other kind of prawns. If they are not cooked - they will need about 3-4 minutes to cook on their own in the dish, before adding the items below. If the dish has become too thick, add some more chicken stock before adding the prawns.
  • 1 tsp garam masala
  • 2 Tbsp coconut cream optional
  • Salt and pepper to taste


Garnish

  • 1/4 cup chopped coriander cilantro leaf
  • Crushed peanuts

Instructions

  1. Heat oil in a large pot. Add the cumin and mustard seeds and fry for 10-20 seconds until fragrant. Add the onion and saute until soft (about 3-4 mins), and then add chili flakes, ginger, garlic and salt and fry for 30 seconds. Add the tomatoes and cook for 2 minutes.
  2. Add the following to the pot, bring to a boil, and then simmer on low heat for 30 minutes until the lentils are tender. You'll need to monitor it and stir a few times to avoid the bottom sticking and burning
  3. Finish the dish by adding these at the end
  4. Garnish and serve with