Creamy Vegan Poha with Peanuts
Prep
10m
Cook
15m
Total
25m
Serves
2
Cal
320
“Start your day with a comforting and flavorful bowl of Poha, a traditional Indian breakfast, made wonderfully creamy and entirely plant-based!”
Start your day with a comforting and flavorful bowl of Poha, a traditional Indian breakfast, made wonderfully creamy and entirely plant-based! Inspired by Indian flavors, this easy-to-make creamy vegan poha with peanuts comes together with just a handful of ingredients and yields 2 cozy servings. At 320 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 25 minutes (10 min prep, 15 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Rinse the poha gently under cold water in a colander for about 1-2 minutes until it softens slightly. Be careful not to make it mushy. Drain well and set aside.
- 2
In a large pan or kadai, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
- 3
Add the grated ginger and chopped green chili. Sauté for another minute until the raw smell of ginger disappears.
- 4
Stir in the chopped onion and cook until translucent, about 3-4 minutes. If using, add the chopped carrots and frozen peas now and cook for 2-3 minutes until slightly tender.
- 5
Add the turmeric powder and salt, mix well. Cook for 30 seconds to allow the turmeric to bloom.
- 6
Gently add the rinsed and drained poha to the pan. Mix everything together carefully, ensuring the poha is evenly coated with the spices. Do not overmix, as it can break the poha.
- 7
Pour in the full-fat coconut milk and mix gently. This is our secret to extra creaminess! Cover the pan and cook on low heat for 2-3 minutes, allowing the poha to absorb the flavors and become soft.
- 8
Remove from heat, stir in the fresh lemon juice and roasted peanuts. Garnish with fresh chopped coriander leaves.
- 9
Serve hot and enjoy your deliciously creamy vegan poha!
Pro Tips
This recipe is quick to prep, so have all your ingredients measured and ready before you start cooking for the smoothest workflow.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
This recipe is portioned for 2. Double it if you want leftovers for meal prep throughout the week.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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