Recipe- Easy To Make Curry Oatmeal With Tandoori Masala Roasted Zucchini

Today I present to you this delicious savory curry oatmeal!! It's absolutely amazing and because I'm staring at all these pictures as I'm writing this, I'll probably have to make it for breakfast tomorrow. Since this oatmeal calls only for the basics, I already have all the ingredients in my fridge so this oatmeal is definitely gonna happen tomorrow morning and it's going to be awesome, you guys. You should totally make it with me! What do you say?

Ingredients

2 zucchinis, peeled if not organic
¼-½ teaspoon tandoori masala
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder (optional)
sea salt and pepper to taste
½ teaspoon coconut oil, melted*
CURRY OATMEAL:
2 cups almond milk (or any other plant milk)**
1 cup rolled oats
1 teaspoon curry powder
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
dash turmeric powder (optional)
2 cups baby spinach
to serve: kimchi, cherry tomatoes, hummus, chili flakes

Method

* Preheat your oven to 200C (392F).

* Cut up your zucchini into somewhat bite-size pieces (I did short thick fries, about 2cm long but it doesn't really matter. The smaller they are the less time they need in the oven)

* Sprinkle with the seasoning and mix to coat.

* Add the coconut oil and mix again to coat evenly.

* Roast in the oven for about 15 minutes, tossing once midway through. Turn on the broiler for the last 5 minutes to grill them up a bit but be careful not to burn them.

* To make the oatmeal, bring the milk to a boil over high heat, add the oats, lower to low-medium heat and cook for 10 minutes, add the spices and mix well.

* Add the spinach and cook for 2-3 more minutes to wilt it. Add more if needed.

* Divide the oatmeal between two bowls, add the zucchini, kimchi, hummus, and season with salt and pepper if desired. Best served immediately.