Well, y’know, I’ve been tellin’ folks for years, a good breakfast sets ya up for the whole day. Now, if you want somethin’ different than the usual bread and eggs, you might wanna try a breakfast curry. Sounds funny, right? But lemme tell ya, it’s a real treat! It’s not too hard to make, and it packs a punch of flavor that’ll wake ya up better than a cup of coffee. So, if you want a breakfast that’s healthy and tasty, this here breakfast curry is just the thing.
Ingredients:
- 1 cup of chickpeas (boiled, if ya got ’em)
- 1 medium potato, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 carrot, sliced
- 2 garlic cloves, minced
- 1 tablespoon curry powder (or more if ya like it spicy)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- 1 tablespoon olive oil or ghee (if you wanna keep it traditional)
- Fresh cilantro leaves for garnish
- 1 cup of water or vegetable broth
Instructions:
Now, first thing ya gotta do is heat up a big ol’ pot over medium heat. Drop in that olive oil or ghee, whichever ya got, and let it warm up nice and good. Then toss in the cumin seeds and let ‘em crackle for a few seconds—gives it a good aroma, y’know?
Next, throw in the chopped onions and garlic. Stir ‘em around till they get all soft and smell real good. Ya don’t want ’em burnin’, just softening up. Once that’s done, add the tomatoes and let them cook down for a bit till they get all mushy. If you need a little moisture, just splash a bit of water in there.
Now, the fun part—add the curry powder and turmeric powder. Stir it all up good so that the spices coat everything nice and even. It’ll start smellin’ like a curry house in there, trust me!
After that, it’s time for the veggies. Put in the carrots, potatoes, and chickpeas. Stir ‘em around, then pour in a cup of water or broth—whatever you got. Bring it to a boil, then turn down the heat and let it simmer. Keep an eye on it, ya want the potatoes to soften up but not turn to mush. That usually takes about 15 minutes or so. If the curry’s lookin’ too thick, just add a little more water, and if it’s too runny, let it cook a bit longer till it thickens up.
Once the veggies are nice and tender, taste it for salt. Ya don’t want it too salty, just enough to bring out the flavors. When it’s just right, turn off the heat and sprinkle some fresh cilantro on top. Makes it look real pretty too!
Serving suggestion:
Now, ya can eat this curry just like that, or if you want to make it even heartier, serve it with some rice or flatbread. If you’ve got a craving for somethin’ extra, some boiled eggs or yogurt on the side wouldn’t hurt either. But really, the curry by itself is a good breakfast. All the veggies, protein from the chickpeas, and that curry spice will get ya going for the day.
And there you have it—a simple, healthy breakfast curry that’s gonna give ya energy and fill ya up. It’s real easy to make, and you can switch it up with different veggies or add beans if that’s what you like. Plus, it’s a great way to sneak in some healthy stuff first thing in the mornin’. So go ahead, give it a try and let me know what ya think. Ain’t nothing better than a warm bowl of curry to start your day, I tell ya!
Tags：[healthy breakfast, curry recipe, vegan breakfast, protein breakfast, healthy curry, breakfast curry recipe, chickpeas, vegetable curry]
