Healthy Breakfast Curry Recipe
Start your day with a vibrant and flavorful Healthy Breakfast Curry! Packed with aromatic spices, fresh veggies, and protein, this dish is a delightful twist on your morning routine that will energize your day.
Ingredients
- 2 cups diced bell peppers
- 1 cup diced onion
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1 can 400 ml coconut milk
- 2 cups spinach or kale
- 4 eggs optional for added protein
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Prepare the Ingredients:
- Start by washing and chopping the vegetables: dice the bell peppers, onion, and tomatoes. Rinse the spinach or kale and set aside.
Sauté the Aromatics:
- Heat a large skillet over medium heat and add a tablespoon of oil (olive or coconut). Once hot, add the diced onion and sauté for about 3-5 minutes until translucent.
Add Garlic and Spices:
- Stir in minced garlic (1-2 cloves) and cook for an additional minute until fragrant. Then, add the cumin, coriander, and chili powder, stirring for another minute to release the flavors.
Incorporate the Vegetables:
- Add the diced tomatoes and bell peppers to the skillet. Season with salt and pepper to taste. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the veggies to soften.
Pour in the Coconut Milk:
- Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Add Greens:
- Gently fold in the spinach or kale, letting it wilt down in the warm curry.
Poach the Eggs (Optional):
- If using eggs, crack them directly into the simmering curry. Cover the pan and let them poach for about 3-5 minutes, or until the whites are set but the yolks remain runny.
Garnish and Serve:
- Remove the skillet from heat and garnish the curry with fresh cilantro. Serve hot, alongside steamed rice or naan for a complete meal.