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Masala Porridge

Cook Time 8 mins
Servings 2 people


  • 1 cup (approx 110g) porridge oats
  • 1 tsp cumin seeds
  • 1 tomato diced diced
  • 1 small carrot finely diced (you can add whatever veg you like - broccoli, sweetcorn/peas/beans all work well)
  • 1 green birds eye chilli finely chopped (optional)
  • 1 tsp double concentrate tomato puree (you can also use 2-3 tbsp passata)
  • 3/4 tsp salt or according to taste
  • 1/4 tsp turmeric powder
  • 3/4 tsp paprika
  • 1/4 tsp garam masala
  • 1/2 tsp amchur/mango powder Or you can use a good squeeze of half a lime
  • handful fresh coriander roughly chopped (optional)
  • You wil also need water


  • Heat a non-stick pan. Once hot, tip in the porridge oats followed by the cumin seeds.
  • Toast on a medium/high heat, stirring continuously.
  • After a minute or two, when you see the oats being to change colour and become slightly darker, add the tomatoes, carrots and chilli as well as the tomato puree. 
  • Now add enough water so everything is just covered. 
  • Now add salt, turmeric, paprika, garam masala and amchur/lime juice.Mix well.
  • Allow the porridge to thicken slightly and come to a boil. Reduce to low/medium heat and simmer for a further minute.
  • Sprinkle on fresh coriander and remove from heat. Taste for salt/chilli and adjust accordingly. 
  • Enjoy on its own or with a dollop of Greek yoghurt and your favourite pickle!