August 8, 2022

Thai Green-Curried Oatmeal with Roasted Vegetables—Yes, that’s a Thing. {Recipe}

oatmeal with roasted vegetables

I curried them…my oats.

Is it a sin? First, that’s how I felt. Lately, so many things came together and I feel like a poisoned mouse running errands, and forgot half of the ingredients for the original recipe. As I live in a village now, it’s not an option to take a short trip to the corner store (there’s no corner, there’s no store) to get what I forgot. But you know what? I really love this! This forces me to use my brain, get creative and come up with innovative ideas. We live in such luxury (especially in big cities) that we forget how it is when we don’t have everything served right at our doorstep. Because even the delivery guy doesn’t come this far.

So this is how it happened that we ran out of jasmine rice and I decided to replace it with gluten-free oats for me, and regular oats for the family. It turned out surprisingly delicious and feels much more light on the stomach. It was also pretty quick to make, so it’s a total win on lazy weeknights.


1 small head onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 small sweet potato, diced

1 small caper peppers

1 green onion, chopped

3 tbsp coconut oil

1/2 tsp cayenne pepper

1 tsp turmeric powder

1/2 tsp ground cardamom

1/2 tsp cumin powder

1 tbsp Thai green curry paste

salt, pepper to taste

120 ml water

2 handfuls chickpeas, rinsed, drained

300ml canned coconut cream

150 g gluten-free oats

toasted seeds (optional)


1. Start by preparing your veggies: clean, peel, and chop everything you need to.

2. Then heat up the oil in a bigger pan over medium heat, add in spices and curry paste; stir well to incorporate it into the oil.

3. Add onion and sweet potato to the pan and sautée for about five minutes while stirring.

4. Add the rest of the vegetables (except chickpeas); a few minutes of sautéeing before you pour in the water.

5. Cook the veggies halfway through, then spoon out half of it in a bowl and set aside.

6. Add chickpeas, coconut cream, and oats to the veggies left in the pan.

7. Meanwhile in another pan, toast the seeds if you use them (best are with pumpkin and pine seeds). Add the veggies you saved from the other pan and roast them together.

8. Once the oats are done, serve them in bowls while warm and top them with the roasted veggies.


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