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The 1-Pot, 1-Blender, 1-Hour Vegan Comfort Food We've Made All Winter

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When we first wrote about Heidi Swanson's green curry porridge, we were knee-deep in Thanksgiving casseroles, searching far and wide for something not-so-cheesy to call dinner.

Thanksgiving might feel like ages ago (do you even remember what you made for dessert?), but we haven't forgotten this one-pot, one-blender, one-hour meal. Maybe because we've made it every night since?

Watch the video for how to make it, then check out the recipe below.

Green Curry Porridge à la Heidi Swanson

Green Curry Porridge à la Heidi Swanson

Sarah Jampel Sarah Jampel
Serves 6
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemongrass, minced
  • 3 medium garlic cloves, minced
  • 2 teaspoons plus 1 tablespoon minced or grated fresh ginger, divided
  • 1 tablespoon ground coriander
  • 10 or so curry leaves, divided (optional but worthwhile)
  • 3/4 cup uncooked brown rice
  • 1 cup uncooked farro
  • 5 cups water
  • 4 teaspoons fine grain sea salt, divided
  • One 14-ounce can full-fat coconut milk
  • 1 small serrano or other hot chile, roughly chopped
  • 1 cup cilantro (stems are fine), plus more for serving
  • 1/2 cup chopped scallion tops, bottoms reserved for serving
  • 1 cup spinach
  • 2 tablespoons lime juice, plus wedges for serving
  • 1 or 2 small delicata squash, cut lengthwise then cut into 1/2- to 1/4-inch half-moons
Go to Recipe

What's the one dish you've made the most this winter? Tell us in the comments below!

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Grains, Vegetable, Winter, Vegetarian, Vegan, Videos, Comfort Food