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Papaya Oats

Serves: 1

It's world porridge day and to celebrate we're sharing this hearty and comforting dish from Econa Sauces

Papaya Oats Recipe: Veggie Magazine

Ingredients:

1 tbsp rapeseed oil

1/2 white onion, diced

1/2 tsp turmeric powder

1/2 tsp mustard seeds

1 curry leaf

45g rolled oats

300ml vegetable stock

1 free-range egg

1 tbsp Encona West Indian Papaya Hot Pepper Sauce

Splash of oat/almond milk

1/2 avocado, thinly sliced

1 tbsp alfalfa sprouts

Encona West Indian Extra Hot Pepper Sauce, to serve

method:

  • In a medium saucepan, heat the rapeseed oil over a moderate heat. Add the white onion and cook gently until translucent, about 5-7 minutes.
  • Add the turmeric powder, mustard seeds and curry leaf, and toast for two minutes, continually stirring.
  • Add the oats and vegetable stock, and bring up to the boil. Cook, simmering, for 10 minutes or until the liquid has been absorbed by the oats.
  • Meanwhile, fry the egg to your liking. Stir the Encona West Indian Papaya Hot Pepper Sauce and the oat/almond milk through the oats, then ladle into a bowl. Lay the avocado on top of the oats, followed by the egg, then sprinkle with the alfalfa sprouts. Drizzle with Encona West India Extra Hot Pepper Sauce and enjoy!
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