SoupsVegan CookingWhat to CookQuinoa & Other GrainsVegetarian CookingWinterVideosComfort FoodVegetables

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

12 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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?

Advertisement

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

8408a092 f812 47e8 b844 1a67390a1873  2016 1114 green curry porridge bobbi lin 12532

Green Curry Porridge à la Heidi Swanson

Bb305185 6b66 45c6 ac96 6204c9dd8a30  dsc09796 Sarah Jampel
53 Save
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!