Sweet & Savory Curried Oatmeal

If you haven't noticed already, I love curry.  And I don't mean the stew-like form that it most commonly appears as, I'm talking about the beautifully balanced blend of spices.  What I love most is that curry is so versatile (spicy curries, sweet curries, green, yellow, red curries)and because of the various types and flavors that curry can provide, I use it in and on everything I possibly can - deviled eggs, potato salad, fish, soups, blueberry pie, pasta sauce, roasted vegetables, and now, oatmeal.  For this recipe, I used a Vindaloo curry since it tends on the sweeter end of curries containing cinnamon, ginger, cardamom and cloves along with savory spices like garlic, brown mustard, and cayenne.  The maple syrup helps the spice of this curry pop, while the olive oil and creamy egg yolk prevent it from becoming a sweet dish.  I think this dish is the epitome of the perfect balance between sweet and savory that I strive for in my cooking.


Curried Oatmeal
Basic Oatmeal Recipe
1 tsp Vindaloo curry
pinch of cloves
drizzle of olive oil
drizzle of Grade A maple syrup
1 poached egg

+ Prepare oatmeal as directed, adding curry and cloves with the cinnamon.
+ Once oatmeal is cooked, place in a deep bowl, drizzle with olive oil and maple syrup, then top with a poached egg, garnished with basil flower.  Eat with fork, then finish off with a spoon to make sure the bowl is scraped as clean as possible.

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