I'm in it to WIN it

Some of you may remember Dad and my entry to the Bob's Red Mill Spar for the Spurtle cooking Contest in summer 2013.  If not, you can see our music viceo entry here http://youtu.be/nwAURhl95QE which got an honorable mention, a trip to Portland,OR but alas no grand prize.

This year the recipe contest has changed a bit, but my interest in winning has not.  Instead of offering a trip to Ireland as the grand prize, Bob has $5000 on the line. No video needed this year, just a good 'ol recipe and commitment to entering via their facebook page.  (benefit: this weeds out the non-FB savvy cooks giving a smaller pool of entries I anticipate)

As always, the winning recipe must include Bob's Red Mill, Steel Cut Oats. 
Here's my original recipe for the contest which I've entered.  Should you be inspired to enter or want to measure how my Coconut Curry Bowl stacks up against other entries you can visit the Bob's facebook page:  https://www.facebook.com/BobsRedMillNaturalFoods.

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Coconut Curry Bowl

This 30 minute one-pot meal is not only packed with protein and greens, it’s bursting with flavor.  Vegan and gluten free, your family and friends will come back asking for more!

Ingredients:

½ onion, diced

3 cloves garlic, minced

1 tablespoon cooking oil of choice

1 cup Bob’s Red Mill Steel Cut Oats

16 oz low-sodium vegetable broth

½  can (15.5 oz) coconut milk

1 can (15.5 oz) garbanzo beans

1 can (15.5 oz) fire roasted diced tomatoes          

1 ½ tablespoons curry powder

1 teaspoon ground turmeric

½ teaspoon ground ginger

½ teaspoon garam masala powder (optional)

1 ½ teaspoon salt

¼ teaspoon ground cayenne pepper (optional for added spice)

4 cups roughly chopped, deveined kale

1 tablespoon lime juice

½ cup chopped fresh cilantro

Before beginning chop ingredients and measure spices.  Drain and rinse garbanzo beans. 

In a Dutch oven or large high-sided skillet, sauté onion and garlic in oil over medium heat for 2-3  minutes until soft.  Into the pot or skillet add the Bob’s Red Mill Steel-Cut oats, canned tomatoes with their juices, broth, and spices.  Stir to combine then bring the mixture to a boil. Reduce heat and add the coconut milk, stirring to combine.  Cover and simmer the mixture about 18 minutes.  Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green.  Mixture will thicken as oats cook; if needed add additional broth or water to thin.  Remove from heat; stir in the lime and cilantro and serve.

Serves 4-6. ©E.McKee, 2014.