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Vegan Coconut Curried Oatmeal

A creamy, savory twist on traditional oatmeal made with coconut milk and aromatic curry spices. This hearty, plant-based breakfast is perfect for a warm and flavorful start to the day.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 1 1/4 cups water
  • 3/4 cup canned full-fat coconut milk
  • 1 tsp olive oil or coconut oil
  • 2 garlic cloves minced
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • Salt and black pepper to taste
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp nutritional yeast optional
  • 1/4 cup cooked chickpeas or green peas optional
  • Fresh cilantro scallions, or toasted coconut for garnish

Method
 

  1. Heat a saucepan over medium heat. Add oil, then sauté garlic and ginger for 1–2 minutes.
  2. Stir in turmeric and curry powder. Cook for 30 seconds until fragrant.
  3. Add water, coconut milk, and oats. Bring to a boil, then reduce to a simmer.
  4. Simmer for 8–10 minutes, stirring occasionally, until oats are soft and creamy.
  5. Add salt, pepper, red pepper flakes, and nutritional yeast (if using).
  6. Stir in chickpeas or green peas if desired. Cook for another 2 minutes.
  7. Serve hot, topped with cilantro, scallions, or toasted coconut.

Notes

Add spinach or mushrooms for extra texture.
Adjust spices to taste—make it mild or spicy.
Use steel-cut oats for a chewy texture and longer cooking time.