Healthy Breakfast Curry Recipe
Start your day right with this healthy breakfast curry recipe. Packed with veggies and spices, it's a nutritious and flavorful morning boost.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 small onion finely chopped
- 1 red bell pepper diced
- 1 cup baby spinach packed
- 1 cup cooked chickpeas or canned, rinsed
- 1/2 block firm tofu cubed (optional)
- 1 cup coconut milk full-fat or light
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the garlic, ginger, and onions. Sauté for 2–3 minutes until fragrant.
- Toss in the diced bell pepper. Cook for another 3 minutes until softened.
- Stir in the curry powder, turmeric, and cumin. Let the spices toast for 30 seconds.
- Add the chickpeas and tofu cubes (if using). Stir well to coat in spices.
- Pour in the coconut milk. Reduce heat to low and let simmer for 8–10 minutes.
- Toss in the baby spinach. Stir until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Notes
- Calories: 370
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 25g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 12g