Spicy oats and vegetable pan recipe
Spicy Oats and Vegetable Pan recipe
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Ingredients
| 200 g | porridge oats |
| 2 clove(s) | garlic, mashed |
| 2 | green chili peppers, seeded and sliced |
| 2 tbsp | oil |
| 1 tbsp | curry powder |
| ½ l | vegetable stock |
| 1 bunch(es) | spring onions, sliced |
| 250 g | carrots, sliced |
| 1 medium | courgette, sliced |
| 6 tbsp | crème fraîche |
| 300 g | yoghurt |
| 120 ml | single cream |
| salt and pepper | |
| 1 bunch(es) | chives, chopped |
| 2 tbsp | parsley, chopped |
Instructions
Heat 1 tbsp of oil and sauté the garlic. Stir in the curry powder. Do not burn! Stir in the oats and the vegetable stock. Cover and cook over low heat for 10 minutes.
Heat the remaining oil. Sauté the spring onions, peppers, courgettes and the carrots over medium heat for 5 minutes. Pour in the crème fraîche and cook for another 2-3 minutes. Remove from the heat and combine with the oats mixture.
Mix together the yoghurt, single cream, chives and parsley. Season with salt and pepper.
Serve the oats and vegetable pan with the yoghurt sauce.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Spicy oats and vegetable pan recipe
Recipe type: xarchivex
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