Oats Vegetable Curry turns the breakfast staple into a satisfying main dish. I stumbled upon this recipe while looking for new ways to use oats, and it’s become a family favorite. The oats soak up the spicy curry flavors beautifully, while the mix of vegetables adds color and crunch. It’s a great way to sneak extra vegetables into your diet.
This recipe takes basic oats to new heights by combining them with fresh vegetables and aromatic Indian spices. The pressure cooker method makes it quick and easy, while milk adds a lovely creaminess. It’s ideal for busy weeknights when you want something healthy but don’t have hours to spend in the kitchen.
Why You’ll Love This Recipe
This curry is super versatile – you can adjust the spice levels and vegetable mix to your taste. It’s ready in under 30 minutes, making it perfect for busy days. The oats give it a unique texture that’s both filling and comforting. Plus, it’s a great way to use up leftover vegetables from your fridge.
Oats Vegetable Curry
Cooking Tips
– Roast the oats lightly before adding them for better texture
– Cut all vegetables to similar sizes for even cooking
– Adjust water quantity based on desired consistency
– Don’t overcook the vegetables to keep their crunch
– Add a splash of lemon juice at the end for extra flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30 minutes. Serve hot with roti or as is. Store in an airtight container in the fridge for up to 2 days. Reheat with a splash of water to adjust consistency.
Similar Recipes
- Vegetable Quinoa Curry
- Mixed Dal Khichdi
- Oats Upma
Nutrient Benefits
This curry combines the heart-healthy benefits of oats with the vitamins and minerals from fresh vegetables. It’s high in fiber, protein, and complex carbohydrates. The spices add antioxidants, while milk provides calcium and protein.
Oats Vegetable Curry
Ingredients
- 1 1/2 cups Oats
- 1/2 cup Beans (chopped)
- 1/2 cup Carrot (chopped)
- 1 cup Cauliflower (cut into pieces)
- 1/2 cup Cucumber (chopped)
- 1/2 cup Green Peas
- 2 cups Milk
- 1 Onion (chopped)
- 1 tsp Ginger Garlic Paste
- Coriander Leaves (few)
- Mint Leaves (few)
- 6 cups Water
- 1/2 cup Butter - tsp
- 2 tsp Oil - 2 tsp
- 2 Green Chilli (slit)
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Pepper Powder
- 1/2 tsp Cumin Powder (roasted)
- Salt as per taste
Instructions
- Wash and chop the vegetables.
- Heat a pressure cooker with oil and butter.
- Add onion, chilli and fry till onion is transparent.
- Add ginger-garlic paste, mint and coriander leaves.
- Fry for a few seconds.
- Add all the dry masalas, then all vegetables and fry for 3 minutes till raw smell of vegetables goes.
- Add milk, water and mix well.
- Add oats, salt mix well.
- Close with lid and keep for one whistle.
- After steam vents out, open the lid, mix well, adjust water consistency as required.
- If you want it a bit dry, close the lid and keep it for one more whistle or if you want it a bit gravy, then remove and serve.
Sign up for our newsletter
Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Yes. Cook in a regular pot, but increase cooking time by 10-15 minutes and stir occasionally to prevent sticking.
Is this recipe suitable for meal prep?
Yes, but store the curry separately and add fresh herbs when reheating. It stays good in the fridge for 2 days.
Can I use steel-cut oats instead of regular oats?
Regular rolled oats work best for this recipe. Steel-cut oats need longer cooking time and more liquid.
