I don’t tend to cook with a ton of curry powder at home, but after making these curried chickpea savory oats, I think I’ll be using a lot more of it. These oats are so satisfying. They are a comforting breakfast on a cold morning, or as a quick and easy dinner. The chewiness of the oats, the heartiness of the greens, and the meatiness of the chickpeas make this a hearty and spicy dish that you can enjoy any time of day or night.

4 from 1 vote
Vegan Curried Chickpea Savory Oats
Curried Chickpea Savory Oats

These savory curried chickpea steel cut oats are a healthy, quick and easy way to satisfy your curry craving. Have these for breakfast, lunch or dinner.

Course: Breakfast, Dinner, Lunch
Cuisine: American, Indian
Servings: 2 people
Author: Michael Monson
  • 1/4 cup diced onion
  • 1 clove garlic
  • 1/2 cup gluten-free steel cut oats
  • 1 1/2 cups water or vegetable stock
  • 1/4 cup nutritional yeast
  • 1 tablespoon tomato paste
  • 1 tablespoon curry powder
  • 1/2 cup cooked and drained chickpeas
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • red pepper flake
  • black pepper
  • 1 cup spinach or greens, roughly chopped
  • 1/2 lemon, juiced
  • plain vegan yogurt (I like Kite Hill’s Greek yogurt)
  • fresh cilantro
  1. To a medium sized pot on medium heat, add everything except for the spinach and lemon juice. If you’re using a sturdier green such as kale, add them now as well.
  2. Bring the mixture just up to a boil, and then reduce the temperature to low so that you are barely seeing any bubble action in the pot.
  3. Set your timer for 10 minutes, and allow to simmer uncovered, stirring frequently to make sure nothing sticks to the bottom of the pot. If the water seems to be evaporated before the 10 minutes is up, add a few tablespoons of water and continue to cook.
  4. When the time is up, add the lemon juice and the spinach. Stir to combine, and then place a lid on the pot and allow to rest for 1 minute.
  5. Spoon your curried chickpea oats into a bowl, and top with a dollop of vegan yogurt and fresh cilantro.
  6. If you make this ahead, just reheat in a pot using a few tablespoons of water. The texture should return perfectly.
Recipe Notes

Note: This recipe has zero added salt. Most people are not used to eating foods with zero added salt. Using vegetable or vegan chicken stock with boost the flavor of this dish immensely, along with a bit of Bragg’s Liquid Aminos. If you just can’t stand it, add a pinch or two of salt to taste.You’ll be surprised how the smallest bit of salt will kick things up.