Curried oatbeans

One of my favorite broths for oatmeal is beanwater broth. Doesn’t matter if it’s the stuff drained off of a can, or if it’s the top two inches of water in the pressure cooker, it makes for good oatmeal. You know what else makes for good oatmeal? Curry. Specifically the Japanese favorite, Golden Curry. I wonder how they taste when mixed?

Setup: 1/3 cup of stone ground rolled oats, one cup of beanwater broth, a chunk of curry roux, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the broken-up curry slab at the start, and the potatoes at the end.

Results: No better than average. Added cheese helped.

Rating: ***

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