Pellworm Oat Curry


A savory, delicious version of oatmeal.  I found this recipe in a book about Pellworm, given to me by the photographer Ulrich Mack. Pellworm is an island community off the coast of Germany.

1¼ c Irish oat meal (oat groats)
2 c broth, either vegetarian or chicken
2 c diced apples
2 c diced onions
1½ T lemon juice
1 T butter
1½ T curry powder
1/3 c each: unsalted cashews and almonds
salt & pepper to taste

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Rinse oats. Place them in a large sauce pan and heat, stirring frequently until grains begin to toast and burst. Add 1½ broth and bring to a boil. Simmer on low for 30 minutes, or until the groats are tender.  Remove from heat and cover.

Toast  the almonds in a small ungreased pan, cool and chop fine.

Chop the apples and toss with the lemon juice. Set aside.

Chop the onions and cook in the butter over medium heat 5-10 minutes. Add apples and cook 5 minutes more. Add curry and let that cook in a few minutes, stirring often. Add cashews and the remaining ½ cup of broth and cook until heated through.  Fold into oatmeal.

Sprinkle with almonds and serve.

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