Masala oats with peas
A Indian breakfast for the galley that copes with rough seas, one pot, about 30 min hands-on.
- Breakfast
- Indian
- ⏱ 30 min
- 🌊 Sea tolerance 4/5
- 🌶 Mild
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rolled oats200 g (50 g)
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Tomato (firm ripe)200 g (≈ 1.5 tomatos) (50 g (≈ 0.5 tomato))
- Frozen peas120 g (30 g)
- Fresh ginger12 g (3 g)
- Curry powder8 g (2 g)
- Ground turmeric2 g (0.5 g)
- Sunflower / vegetable oil20 g (5 g)
- Coriander / cilantro12 g (3 g)
- Salt4 g (1 g)
Method
- Soften chopped onion and ginger in the oil, 4 minutes.
- Add curry powder, turmeric and chopped tomato; cook 2 minutes.
- Stir in oats, peas and 250 ml water per serving; simmer 5 minutes, stirring. Finish with coriander.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Mustard — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 289
- protein
- 9 g
- fat
- 9 g
- carbs
- 45 g
- sugar
- 5 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes