Frisian Oat Curry (from "Hope's Edge: the Next Diet for a Small Planet", by Frances Moore Lappé and Anna Lappé)
This makes a lot, so you could certainly halve the recipe.
2 1/2 cups oat groats
4 cups vegetable broth (or water), divided
4 cups diced apples (about 1 pound, or 3 medium)
4 cups diced onions
3 T. lemon juice
2 T. butter (I use olive oil. I suspect Frisia has more cows than olive trees ;-)
3 T. curry powder (preferably a gingery mix)
3/4 cups raw, unsalted cashews (4 oz. by weight)
1 t. salt
1/2 t. pepper
3/4 cup raw, unsalted almonds (4 oz.)
Rinse the oats. Put them in a heavy-bottomed large Dutch oven while still damp, and heat, stirring, until the grains begin to burst. Add 3 1/2 cups vegetable broth and bring to a boil. Let oats and broth simmer on low for 30 minutes. Turn off heat, cover pot, and let oats steep another 10 minutes.
Peel, core, and dice apples into 1/2 in. cubes. Sprinkle them with 2 T. lemon juice.
Dice the onions into 1/2 in. cubes. Heat the butter/olive oil in a large pot. Add the onions and cook on medium-low heat for about 5 minutes, until softened. Add the apple and stew together for 5 more minutes. Sprinkle the curry powder over apples and onions, stir, and cook briefly.
Add the cashews. Add remaining 1/2 cup of liquid and bring to a boil, then turn heat to low. Add salt, pepper, and more lemon juice to taste.
Toast the almonds, let cool, then chop into fine pieces.
Stir onion mixture into oats. Cook on low heat for 5 minutes. Sprinkle with toasted almonds and serve.
This makes a lot, so you could certainly halve the recipe.
2 1/2 cups oat groats
4 cups vegetable broth (or water), divided
4 cups diced apples (about 1 pound, or 3 medium)
4 cups diced onions
3 T. lemon juice
2 T. butter (I use olive oil. I suspect Frisia has more cows than olive trees ;-)
3 T. curry powder (preferably a gingery mix)
3/4 cups raw, unsalted cashews (4 oz. by weight)
1 t. salt
1/2 t. pepper
3/4 cup raw, unsalted almonds (4 oz.)
Rinse the oats. Put them in a heavy-bottomed large Dutch oven while still damp, and heat, stirring, until the grains begin to burst. Add 3 1/2 cups vegetable broth and bring to a boil. Let oats and broth simmer on low for 30 minutes. Turn off heat, cover pot, and let oats steep another 10 minutes.
Peel, core, and dice apples into 1/2 in. cubes. Sprinkle them with 2 T. lemon juice.
Dice the onions into 1/2 in. cubes. Heat the butter/olive oil in a large pot. Add the onions and cook on medium-low heat for about 5 minutes, until softened. Add the apple and stew together for 5 more minutes. Sprinkle the curry powder over apples and onions, stir, and cook briefly.
Add the cashews. Add remaining 1/2 cup of liquid and bring to a boil, then turn heat to low. Add salt, pepper, and more lemon juice to taste.
Toast the almonds, let cool, then chop into fine pieces.
Stir onion mixture into oats. Cook on low heat for 5 minutes. Sprinkle with toasted almonds and serve.
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