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1 tbsp coconut oil
1 onion, sliced
1 carrot, finely chopped
1 tsp mustard seeds
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground coriander
½-1 tsp chilli flakes
2 cloves garlic, sliced
1 knob ginger, minced
10 cherry tomatoes, sliced
150g steel cut oats
2 pints water
2 cups peas
½ tsp sea salt
Black pepper, to taste
½ tsp garam masala
1 lemon, zested


  • Melt the coconut oil in a large pan on a low heat. Add the onion and carrot and sauté for 10 minutes. Add the spices, garlic and ginger, and fry for another few minutes.
  • Add the tomatoes to the pan and cook for 5 minutes more.
  • Add the oatmeal and water and simmer for 25 minutes on a low heat.
  • Stir in the peas and season with salt, pepper and lemon zest.
  • Serve with our Oatmeal Chilli Crackers and top with lots of coriander.

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