Healthy Breakfast Curry Recipe
Ingredients:
- For the Curry:
- 1 tablespoon coconut oil or olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 green chili (slit lengthwise, optional)
- 1 medium tomato (chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup spinach (washed and chopped)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1/2 cup coconut milk or low-fat yogurt
- Fresh coriander leaves (for garnish)
Instructions:
- Heat the Oil:
- In a large skillet or pan, heat the coconut oil over medium heat.
- Sauté Aromatics:
- Add cumin seeds and mustard seeds. Allow them to sizzle for a few seconds until fragrant.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
- Add Tomatoes and Spices:
- Add the chopped tomato and cook until it softens.
- Mix in the turmeric powder, coriander powder, and salt. Cook for a few minutes until the tomatoes break down.
- Incorporate Spinach and Chickpeas:
- Add the chopped spinach and stir until it wilts.
- Stir in the chickpeas, ensuring they are coated with the spice mixture.
- Add Coconut Milk:
- Pour in the coconut milk (or yogurt) and stir well. Allow the curry to simmer for about 5-10 minutes, letting the flavors meld.
- Finish with Garam Masala:
- Add garam masala and mix well. Taste and adjust the seasoning if needed.
- Serve:
- Garnish with fresh coriander leaves. Serve warm with whole-grain toast, chapati, or enjoy it on its own.
Tips:
- You can add other vegetables like bell peppers, zucchini, or carrots for extra nutrition.
- This curry is versatile, so feel free to substitute chickpeas with lentils or paneer.
- For a spicier kick, increase the amount of green chili or add red chili powder.
Enjoy this healthy breakfast curry as a nutritious start to your day!