Spice Up Your Mornings: A Healthy Breakfast Curry Recipe That’s Faster Than Your Coffee Brew
This healthy breakfast curry is savory, nutrient-packed, and faster to make than your morning coffee. Loaded with veggies, chickpeas, and cozy spices, this 20-minute meal will transform your mornings into something bold, bright, and satisfying.
Equipment
- 1 Large skillet Non-stick or stainless steel
- 1 Wooden spoon For stirring
- 1 Knife For chopping vegetables
- 1 Cutting Board For safe and easy slicing
Ingredients
- 1 tbsp Coconut oil Or any cooking oil
- 1 Onion Chopped
- 2 cloves Garlic Minced
- 1 tsp Ginger Grated
- 1 Carrot Diced
- 1 Bell pepper Sliced
- 1 cup Spinach or Kale Fresh
- 1 can Chickpeas Drained
- 1 cup Coconut milk Light or regular
- 1 tsp Turmeric Ground
- ½ tsp Cumin Ground
- Salt + Pepper To taste
- Lime Optional — squeeze for extra zing
Instructions
- Heat the pan: Turn your stove to medium heat and add coconut oil to a large skillet.
- Sauté aromatics: Add onion, garlic, and ginger. Stir for 2-3 minutes until golden.
- Add vegetables: Toss in diced carrots and sliced bell peppers. Cook for 5 minutes until softened.
- Add spices: Sprinkle turmeric, cumin, salt, and pepper. Stir to coat the vegetables.
- Simmer: Pour in coconut milk and chickpeas. Let simmer for 5 minutes.
- Add greens: Fold in spinach or kale and cook for 2 more minutes until wilted.
- Finish: Add a squeeze of lime (optional) and serve hot with whole-grain toast or quinoa.
Notes
- Make it your own! Swap chickpeas for lentils, add tofu, or adjust spices for your preferred flavor.
- Meal prep friendly: Make a large batch and store in airtight containers for 3-4 days.
- Kid-friendly tip: Let little ones pick their favorite veggies to add!