- Heat a large skillet over medium-low heat for 3-4 minutes.
- Add mustard seeds and toast for 30 seconds, until fragrant.
- Add the oil to the pan. Let heat for 30 seconds.
- Add the curry, turmeric, and cayenne powder to the pan and sauté for 30 seconds.
- Then add all the vegetables and sauté 3-4 minutes until tender-crisp.
- Add the oats and then ½ cup water, stirring constantly. Continue to stir fry for 3-4
minutes until oats are slightly softened. Adding more water as necessary to
prevent sticking or burning. - Turn off heat, season with salt and pepper and lemon juice.
- Stir in coconut.
- Serve with optional avocado, poached egg, bacon, or sausage.
10.Keeps in the fridge for 4-5 days.
