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Curry Oatmeal with Roasted Zucchini - savory take on regular oatmeal. SO delicious! Creamy, savory, hearty, comforting, and really satysfying. |

Curry Oatmeal with Tandoori Masala Roasted Zucchini

  • Author: The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2 1x
  • Category: Breakfast




  • 2 zucchinis, peeled if not organic
  • 1/4-1/2 tsp tandoori masala
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder (optional)
  • sea salt and pepper to taste
  • 1/2 tsp coconut oil, melted*
  • 2 cups almond milk (or any other plant milk)**
  • 1 cup rolled oats
  • 1 tsp curry powder
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • dash turmeric powder (optional)
  • 2 cups baby spinach
  • to serve: kimchi, cherry tomatoes, hummus, chili flakes


  1. Preheat your oven to 200C (392F).
  2. Cut up your zucchini into somewhat bite-size pieces (I did short thick fries, about 2cm long but it doesn't really matter. The smaller they are the less time they need in the oven)
  3. Sprinkle with the seasoning and mix to coat.
  4. Add the coconut oil and mix again to coat evenly.
  5. Roast in the oven for about 15 minutes, tossing once midway through. Turn on the broiler for the last 5 minutes to grill them up a bit but be careful not to burn them,
  6. To make the oatmeal, bring the milk to a boil over high heat, add the oats, lower to low-medium heat and cook for 10 minutes, add the spices and mix well.
  7. Add the spinach and cook for 2-3 more minutes to wilt it. Add more if needed.
  8. Divide the oatmeal between two bowls, add the zucchini, kimchi, hummus, and season with salt and pepper if desired. Best served immediately.


*I always put the oil on the zucchini when it's solid and just place it into the oven for a minute or two to melt it, then I mix it to coat and put back into the oven to cook.
**Or you can do 1 cup milk and 1 cup water.