- WHISK eggs with broth, water, oats and curry paste in a medium saucepan and set over medium-low. Cook, stirring often, until very creamy, about 15 min.
- HEAT a medium non-stick frying pan over medium. Add oil, then onion, tomatoes, garlic, ginger, cumin seeds and salt. Cook until tomatoes soften, 5 to 8 min.
- DIVIDE oatmeal among 4 bowls. Top with tomato mixture, cilantro and chili.
Protein 10 g
Carbohydrates 25 g
Fat 9 g
Fibre 4 g
Sodium 538 mg
Chatelaine Quickies: Maple custard oatmeal