Healthy Breakfast Curry

Wake up to a nourishing, energizing start with this healthy breakfast curry! Bursting with colorful vegetables, protein-packed chickpeas, and aromatic spices, this dish provides a warm and flavorful alternative to typical breakfast options. With a creamy coconut base and hints of turmeric and cumin, it’s perfect for anyone looking to add a healthy, delicious twist to their morning routine.

Why You’ll Love This Healthy Breakfast Curry Recipe

This healthy breakfast curry is both hearty and satisfying, designed to fuel you through the morning. The combination of vibrant vegetables, warming spices, and plant-based protein makes it a great option for a balanced, wholesome breakfast. It’s versatile, meaning you can enjoy it with whole-grain toast, over rice, or even on its own. Unlike sugary breakfast options, this curry stabilizes your blood sugar, providing steady energy. Plus, it’s quick to prepare and adaptable to various dietary needs!

Health Benefits of Breakfast Curry

This Healthy breakfast curry is packed with health-promoting ingredients. Chickpeas are rich in protein and fiber, which support healthy digestion and keep you full longer. The vegetables add a rainbow of vitamins, including immune-boosting vitamin C from bell peppers and tomatoes, as well as fiber to promote gut health. Turmeric and ginger are known for their anti-inflammatory properties, which may help reduce inflammation and support overall wellness. Coconut milk provides healthy fats that can keep you feeling satisfied and energized.

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Ingredients

• 1 tbsp olive oil or coconut oil
• 1 small onion, diced
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup canned chickpeas, drained and rinsed
• 1 tsp ground turmeric
• 1/2 tsp cumin powder
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for spice)
• 1/2 cup coconut milk (light for lower fat)
• 1/2 cup vegetable broth (or water)
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Squeeze of fresh lime juice (optional, for flavor boost)

Instructions

1. Sauté the Onion and Pepper: In a medium skillet, heat the olive oil over medium heat. Add diced onion and bell pepper, and cook for 4-5 minutes, stirring occasionally, until softened.
2. Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant, taking care not to burn.
3. Add Vegetables and Chickpeas: Add diced zucchini, halved cherry tomatoes, and chickpeas to the skillet. Stir well, allowing everything to combine evenly.
4. Season the Curry: Sprinkle in the turmeric, cumin, coriander, black pepper, and red pepper flakes. Stir continuously to coat the vegetables and chickpeas with the spices.
5. Pour in Coconut Milk and Broth: Add the coconut milk and vegetable broth to the skillet. Bring the mixture to a simmer, then reduce heat to low and let it cook for 8-10 minutes until vegetables are tender.
6. Adjust Seasoning and Garnish: Season with salt to taste. Turn off the heat and add a squeeze of lime juice if desired. Garnish with fresh cilantro before serving.
7. Serve and Enjoy: Serve warm with a side of whole-grain toast, or enjoy as-is for a light, satisfying breakfast.

Recipe Details

• Category: Breakfast
• Cuisine: Indian-inspired
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2
• Difficulty: Easy

Nutritional Information (per serving)

• Calories: 220 kcal
• Fat: 12g
• Carbohydrates: 25g
• Protein: 6g

FAQs

1. Can I use other vegetables?
Yes! Feel free to add or substitute vegetables like spinach, kale, sweet potatoes, or mushrooms based on what you have on hand.

2. How can I make this curry spicier?
To add more heat, increase the red pepper flakes or add a pinch of cayenne pepper.

3. Can I store leftovers?
Yes, this curry can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Cooking Tips

1. Use Light Coconut Milk: Opt for light coconut milk to reduce the fat content, or substitute with almond milk if you prefer a non-coconut flavor.
2. Double the Recipe: This curry can be doubled and stored for a quick, reheatable breakfast throughout the week.
3. Balance with Citrus: A squeeze of lime or lemon brightens up the dish and complements the richness of the coconut milk.

Healthy Breakfast Curry Recipe

Course: BreakfastCuisine: Indian-inspiredDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

220

kcal

Ingredients

• 1 tbsp olive oil or coconut oil

• 1 small onion, diced

• 1 bell pepper, diced (any color)

• 2 cloves garlic, minced

• 1 tsp ginger, grated

• 1 medium zucchini, diced

• 1 cup cherry tomatoes, halved

• 1 cup canned chickpeas, drained and rinsed

• 1 tsp ground turmeric

• 1/2 tsp cumin powder

• 1/2 tsp ground coriander

• 1/4 tsp black pepper

• 1/4 tsp red pepper flakes (optional, for spice)

• 1/2 cup coconut milk (light for lower fat)

• 1/2 cup vegetable broth (or water)

• Salt to taste

• Fresh cilantro, chopped (for garnish)

• Squeeze of fresh lime juice (optional, for flavor boost)

Directions

• Sauté the Onion and Pepper: In a medium skillet, heat the olive oil over medium heat. Add diced onion and bell pepper, and cook for 4-5 minutes, stirring occasionally, until softened.
• Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute until fragrant, taking care not to burn.
• Add Vegetables and Chickpeas: Add diced zucchini, halved cherry tomatoes, and chickpeas to the skillet. Stir well, allowing everything to combine evenly.
• Season the Curry: Sprinkle in the turmeric, cumin, coriander, black pepper, and red pepper flakes. Stir continuously to coat the vegetables and chickpeas with the spices.
• Pour in Coconut Milk and Broth: Add the coconut milk and vegetable broth to the skillet. Bring the mixture to a simmer, then reduce heat to low and let it cook for 8-10 minutes until vegetables are tender.
• Adjust Seasoning and Garnish: Season with salt to taste. Turn off the heat and add a squeeze of lime juice if desired. Garnish with fresh cilantro before serving.
• Serve and Enjoy: Serve warm with a side of whole-grain toast, or enjoy as-is for a light, satisfying breakfast.

Notes

• Use fresh vegetables for the best flavor, but frozen can work in a pinch.
• Adjust spices according to your taste preference.
• Add a splash more broth or coconut milk for a thinner, soup-like consistency.

Conclusion

This healthy breakfast curry offers a nourishing start to the day, perfect for those seeking a warm, flavorful alternative to traditional breakfasts. Serve it with a side of crusty bread or enjoy it on its own—it’s delicious either way! With its blend of protein, fiber, and warming spices, this dish is sure to keep you energized all morning long.

Healthy Breakfast Curry Recipe