A delicious warm savory cereal to get your agni - digestive fire - powered up for the day ahead. Make a batch ahead of time and re-heat individual portions for a quick breakfast.
Prep time: 5m | Cook time: 45m | Total time: 50m | Serves 6
1 c. steel-cut oats
4 c. water
2 t. ghee (or coconut oil - vegan option)
1 medium red onion, thinly sliced into half-rounds
1 T. mild curry powder
1/4 t. salt
Place oats and water in a medium saucepan, and bring to a boil over a high flame. Reduce heat to a very gentle simmer, cover pot and let oats cook for 35 minutes, stirring occasionally.
While oats cook, heat ghee or oil in a medium sized skillet over a medium flame, then add onion. Cook for five minutes or until onion begins to soften and turn translucent, then reduce heat to low and continue cooking for 20-25 minutes over low heat, allowing onion to gently caramelize. Stir occasionally to prevent sticking.
After oats have cooked for 35 minutes, uncover and stir in curry powder, salt and caramelized onions. Allow to cook an additional 10-15 minutes uncovered, adding a bit more water if a thinner consistency is desired. Before serving, add any additional curry powder or salt to taste.