Savoury Curry Oatmeal

This savoury oatmeal is a fun twist on the classic upma porridge, an Indian breakfast favourite. It combines spicy curry and coconut milk with fresh mango and toasted cashews.

Savoury Curry Oatmeal with Mango (Vegan)


Nutrition per serving
Net Carbs43.4 g15.8%
of which Sugars12.4 g13.8%
Fibers13.3 g47.4%
Fats16.2 g25%
of which Saturates5 g24.9%
of which Omega 30.2 g16.1%
Proteins15.5 g33.8%
Calcium134 mg13.4%
Vitamin A169 mcg24.1%
Vitamin C31 mg41.4%
Iron5 mg33.6%
Potassium784 mg22.4%
Sodium21 mg0.9%
Cholesterol0 mg0%
Kcal382 19.1%
Macro split
  • net carbs 49%
  • sugars 14%
  • fats 18%
  • saturates 6%
  • proteins 18%
  • fibers 15%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
382 per serving

If you're looking for an exciting yet healthy breakfast recipe, our savoury curry oatmeal is a must-try. It combines the creaminess of classic porridge with a spicy Indian twist to give you a filling meal full of flavour. It's ready in just 15 minutes, pan to bowl!

After many sweet oatmeal recipes, we looked at a savoury Indian breakfast porridge called upma and came up with a tasty variation. Classic upma consists of dry-toasted semolina stewed with lentils, onions, tomatoes, and peas. It's often seasoned with mustard seeds, ginger, turmeric, and chillies.

For our Indian porridge, we swapped semolina with jumbo rolled oats and added mung dal and black mustard seeds. We cooked them with coconut milk drink and curry powder until creamy and golden. Finally, we topped the oatmeal with fresh mango, cherry tomatoes, and roasted cashews.

What makes this curried porridge so good is the contrast between soft and crunchy textures and hot and cold ingredients. It has a unique flavour that we're sure you'll love!

This Indian oatmeal is not only tasty but also incredibly healthy. It's dairy-free, gluten-free, and vegan, perfect for everyone to enjoy. It packs plenty of fibres and proteins to keep you full and satisfied until lunchtime. Each bowl provides two of your 5-a-day, plus healthy fats from olive oil and cashew nuts.

One serving has less than 350 calories, and it covers 13% RDI of carbs, 32% RDI of proteins, and a whopping 62% RDI of fibres — all within the recommended amount of fats per meal. Amazing!


Measuring System
Extra Virgin Olive Oil1 tsp
Brown Mustard Seeds1 tsp
Dry Mung Dal60 g
Coconut Drink (or Oat Milk)350 mL
Water200 mL
Jumbo Rolled Oats60 g
Curry Powder2 tsp
Cherry Tomatoes120 g
Cashew Nuts30 g
Fresh Mango120 g

Step 1

Sizzle the mustard seeds in a pot with oil for 1 minute until they sputter.

Rinse the mung dal well, add them to the pot, and cook them for 1 minute.

mustard seeds with mung dal in a pot

Step 2

Next, add in the coconut drink, water, rolled oats, and curry powder.

Mix well and bring to a boil.

Simmer the porridge over low heat for 10 minutes, stirring occasionally.

Then, season with salt and pepper to taste.

savoury curried oatmeal

Step 3

When the oatmeal is thick, creamy, and cooked through, remove the pot from the heat.

Divide the porridge among bowls and top it with chopped tomatoes, roasted nuts, and diced mango.

Garnish it with chopped fresh coriander and serve it warm.

curry porridge with chopped mangos and tomatoes


  • You can sprinkle the porridge with a handful of raisins or goji berries for extra flavour.

  • Instead of rolled oats, you can use steel-cut oats or oat groats: add an extra 100 ml (3.5 oz) of water or coconut drink to the pot and cook the porridge for 20 minutes instead of 10 minutes.