• Recipes
• Second course
• Porridge
• Green curry porridge à la heidi swanson

The recipe is <a href="HTTP://www.101cookbooks.com/archives/green-curry-porridge-recipe.html">adapted just slightly from the inimitable Heidi Swanson</a href>, who writes and cooks at 101 Cookbooks and is the author, most recently, of Near & Far. It's comforting but not a bedtime lullaby; it's rich but not macaroni and cheese; it's vegan; it comes together in less than an hour and in just one pot (and one blender); it's just as good cold from the fridge. <br /> <br />The original recipe uses only brown rice (which makes it gluten-free!) and skips the fresh curry leaves (with which I am particularly obsessed). Heidi also recommends you use sorrel, with its citrusy tang, in place of the spinach and lime juice when you can find it, and suggests swapping out the delicata for other winter squash (though you'll need to peel thicker-skinned acorn, kabocha, or butternut). <br /> <br />For instructions on how to prep lemongrass, <a href="https://food52.com/blog/10031-how-to-prep-lemongrass">look here</a href>.

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