Masala Oats

Heat the oil and sauté the cumin seeds for 30 seconds until they pop.
Add the diced onion and green chili and sauté for 1-2 minutes.
Stir in the garlic, ginger and tomato, cook until softened.
Add the carrot and peas.
Stir through the paprika, turmeric, garam masala, coriander and salt.
Add 3 cups water and bring to a boil, cover and cook until the vegetables are tender.
Reduce the heat to medium and add the oats, stir, cover and cook for 2-3 minutes. Note: if you're using rolled oats, cook for an additional 5 minutes. You may also need to add additional water while cooking if using rolled oats.
Check the consistency and texture of the oats. Cook for an additional 1-2 minutes if needed, adding additional water if it’s a little dry.
Once the oats are cooked, garnish with a sprinkle fresh coriander leaves, if using, and a squeeze of lime juice before serving.
Serve immediately.