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The 1-Pot, 1-Blender, 1-Hour Vegan Comfort Food We've Made All Winter

When we first wrote about Heidi Swanson‘s green curry porridge, we were knee-deep in Thanksgiving casseroles, searching far and wide for something not-so-cheesy to call dinner.

Thanksgiving might feel like ages ago (do you even remember what you made for dessert?), but we haven’t forgotten this one-pot, one-blender, one-hour meal. Maybe because we’ve made it every night since?

Watch the video for how to make it, then check out the recipe below.

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Green Curry Porridge à la Heidi Swanson

By Sarah Jampel

  • 2
    tablespoons extra-virgin olive oil

  • 2
    tablespoons fresh lemongrass, minced

  • 3
    medium garlic cloves, minced

  • 2
    teaspoons plus 1 tablespoon minced or grated fresh ginger, divided

  • 1
    tablespoon ground coriander

  • 10 or so
    curry leaves, divided (optional but worthwhile)

  • 3/4
    cup uncooked brown rice

  • 1
    cup uncooked farro

  • 5
    cups water

  • 4
    teaspoons fine grain sea salt, divided

  • One
    14-ounce can full-fat coconut milk

  • 1
    small serrano or other hot chile, roughly chopped

  • 1
    cup cilantro (stems are fine), plus more for serving

  • 1/2
    cup chopped scallion tops, bottoms reserved for serving

  • 1
    cup spinach

  • 2
    tablespoons lime juice, plus wedges for serving

  • 1 or 2
    small delicata squash, cut lengthwise then cut into 1/2- to 1/4-inch half-moons

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What’s the one dish you’ve made the most this winter? Tell us in the comments below!

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