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.
Ingredients
| 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 |
| 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 |
What's the one dish you've made the most this winter? Tell us in the comments below!
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Written by: Sarah Jampel
Popular on Food52
10 Comments
Kou-Mei
February 9, 2017
What other grains work in this recipe? How about quinoa?
Fiona B.
February 10, 2017
Yes, please let us know. Those of us who have to go gluten free can't eat Garris!
Sarah J.
February 10, 2017
You can use any type of rice, but you maybe have to adjust the cook time. (If you skip the farro here, the recipe will be gluten-free!)
I haven't tried using oats—but I'd imagine those would be great, too!
As for quinoa, I worry that it's a bit too flimsy to stand up to the sauce? If you try, I'd love to know how it goes. You'll definitely want to scale back the cook-time, as it cooks so much faster than rice.
I haven't tried using oats—but I'd imagine those would be great, too!
As for quinoa, I worry that it's a bit too flimsy to stand up to the sauce? If you try, I'd love to know how it goes. You'll definitely want to scale back the cook-time, as it cooks so much faster than rice.
Elaine R.
February 9, 2017
Your distaste for cilantro is genetic. That is a little morsel of information derived from my DNA testing. You either like it or it tastes like soap.
Renee
February 3, 2017
Can this be made without cilantro or with a substitute (parsley, maybe?) I am one of those who can't stand the taste of cilantro. Some say it's an allergy; dunno, but I love the look of this recipe without it!
Sarah J.
February 3, 2017
Yes! Basil would be great, I think. You could also skip it—there are a lot of other flavors going on, so it's not entirely necessary.
AntoniaJames
February 2, 2017
This sounds so good. I'm definitely going to give this one a ride.
May I respectfully suggest however that you fry up all ten of the leaves, reserving five for the sauce? As the owner of a flourishing curry leaf plant who uses curry leaves on a regular basis (even in the dead of winter) I can attest to the advice given by so many Indian cooks always to warm the leaves in fat, or in high dry heat, to release their flavor, before doing anything else. The difference is quite noticeable. Just a suggestion . . . trying to be helpful, and in no way intending to belittle or berate anyone on the staff at Food52 or the author of the recipe. ;o)
May I respectfully suggest however that you fry up all ten of the leaves, reserving five for the sauce? As the owner of a flourishing curry leaf plant who uses curry leaves on a regular basis (even in the dead of winter) I can attest to the advice given by so many Indian cooks always to warm the leaves in fat, or in high dry heat, to release their flavor, before doing anything else. The difference is quite noticeable. Just a suggestion . . . trying to be helpful, and in no way intending to belittle or berate anyone on the staff at Food52 or the author of the recipe. ;o)
Alexandra S.
February 2, 2017
I'm so glad you reposted this one, because I somehow missed it! My mouth is watering after watching that video.
See what other Food52 readers are saying.