Savory curry oatmeal with mushroom “bacon” and hash
original blog post:http://greedygirlcooks.blogspot.com/2017/04/savory-curry-oatmeal-with-mushroom.html
Ingredients
Makes 1 bowl
Oatmeal
1 tablespoon coconut oil
¼ teaspoon curry powder
½ cup vegetable broth
½ cup coconut milk
½ cup quick oats
1 garlic clove
½ teaspoon honey
¼ teaspoon ground allspice
¼ teaspoon onion powder
Salt to taste ( if vegetable broth is unsalted)
Mushroom bacon
1 lb mushrooms cleaned and sliced
1 tablespoon coconut oil
¼ teaspoon cayenne pepper
½ teaspoon allspice
½ teaspoon smoked paprika
½ teaspoon onion powder
1 tablespoon liquid smoke
¼ teaspoon salt
Mesquite and hickory wood chips to cold smoke (optional)
Potatoes
2 tablespoon coconut oil
1 potato
¼ cup chopped onion
¼ cup chopped sweet peppers
¼ teaspoon salt
Instructions
For mushrooms
- Preheat oven to 350 degrees
- In a bowl combine the cleaned mushrooms, oil, cayenne pepper, allspice, smoked paprika, onion powder, salt and liquid smoke
- Toss to coat all the slices evenly
- Place the mushrooms in a smoker and cold smoke for about 10 minutes using the mesquite and hickory wood chips (optional)
- Spread on a non-stick baking sheet and bake in the oven for 15 to 20 minutes or until dark brown
- Once cooked remove from oven and set aside to cool
For potatoes
- Peel and cut potato into small cubes
- Heat the oil in a pan and add the potatoes
- Cook continually tossing to get a golden brown on all sides
- Once the potatoes are half way cooked add the onion, sweet pepper and salt
- Keep stirring and cooking until they potatoes are fork tender
For the oatmeal
- Add the coconut oil to a pan with the curry powder
- Warm the curry powder until fragrant (do not burn or with will become bitter)
- Add the coconut milk, broth, honey, and salt
- Stir and bring to a boil
- Add the oatmeal and allow it to cook and become creamy over medium heat
- When the oatmeal is almost cooked add shredded garlic and stir to completely incorporate.
- To serve fill a bowl half with oatmeal and half with potato hash, top with mushroom bacon and scallion