Healthy Breakfast Curry Recipe
A wholesome, protein-packed healthy breakfast curry recipe with quinoa, loaded with vegetables and warming spices. Perfect for a vegan, gluten-free start to your day
Ingredients
- 1 cup cooked quinoa or rice, lentils
- 1 cup coconut milk light
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup sweet potato diced
- 1 bell pepper diced
- 1 cup spinach or kale
- ½ cup cooked chickpeas
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Sauté aromatics: Heat a small amount of oil in a pan over medium heat. Add diced onions, garlic, and ginger, cooking until they release their fragrance.
- Add spices and veggies: Stir in curry powder, turmeric, and cumin, then add sweet potatoes and bell pepper. Cook for 5-7 minutes until softened.
- Simmer with coconut milk: Pour in the coconut milk, add chickpeas, and let the curry simmer until the vegetables are tender.
- Finish with greens and grains: Stir in spinach (or kale) until wilted, then add cooked quinoa. Season with salt, pepper, and a splash of fresh lime juice.
- Serve: Garnish with cilantro and lime wedges, and enjoy warm.
Notes
Quinoa: This nutrient-dense grain is high in protein and fiber, making it a perfect breakfast option. You can substitute with cooked rice or lentils for added variety.
Coconut Milk: Light coconut milk adds creaminess and flavor without too many calories. For a lower-fat version, use almond or oat milk.
Sweet Potatoes and Bell Peppers: These add natural sweetness and texture. Substitute with butternut squash, carrots, or any vegetables you prefer.
Chickpeas: Provide plant-based protein and fiber. Swap with tofu or tempeh for a higher protein content.
Curry Powder and Turmeric: Essential for the signature curry flavor. Adjust spices to taste, or add chili flakes for heat.
Coconut Milk: Light coconut milk adds creaminess and flavor without too many calories. For a lower-fat version, use almond or oat milk.
Sweet Potatoes and Bell Peppers: These add natural sweetness and texture. Substitute with butternut squash, carrots, or any vegetables you prefer.
Chickpeas: Provide plant-based protein and fiber. Swap with tofu or tempeh for a higher protein content.
Curry Powder and Turmeric: Essential for the signature curry flavor. Adjust spices to taste, or add chili flakes for heat.