Curries are spicy and often complex recipes that are normally reserved for a late lunch or dinner. But in many countries in the Caribbean, Asia, and India, curry recipes are served as a healthy breakfast option.
Most breakfast vegetable curries are made from a mixture of vegetables, sauteed in coconut oil and a blend of spices for about ten minutes. You are free to substitute any of the vegetables on this list because this recipe is quite versatile and fail-proof.
Pro Tip: The Key To a Great Curry
If you have ever heard horror stories about curry dishes, don’t allow that to stop from trying this recipe. The most important thing is to ensure that the curry seasoning is cooked thoroughly before it’s consumed.
In this recipe, the vegetables will cook quickly so a curry sauce must be made before the vegetables are allowed to simmer in it. A detailed method is outlined below.
The best vegetables to curry for breakfast are:
- zucchini or squash
- pumpkin
- potatoes
- leafy greens
- Cauliflower or broccoli
How To Eat Curried Vegetables For Breakfast
You can eat curried vegetables with toast, boiled eggs, cooked potatoes, or grains (quinoa, rice, etc). For a low carb breakfast that’s still highly nutritious, try curried veggies with boiled/poached eggs.
Curried Vegetable Recipe
Ingredients:
- 2 cups pumpkin, cubed
- 1 cup yellow squash, diced
- 1 can of white beans or butter beans, (drained, optional)
- 1 small onion, roughly chopped
- 1/3 cup water
- 2 tbsp coconut oil
- 3 tsp curry powder
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp garam masala*
- 1/2 tsp white pepper
- 1/2 tsp salt
*Pumpkin can be substituted with cauliflower, broccoli, kale. The garam masala is optional, and can be replaced with Adobo seasoning, a vegetable seasoning blend or an all-purpose seasoning blend.
Method:
The first step is to make a curry sauce so that the curry can be properly cooked before the vegetables are added.
1- Heat the oil in a medium frying pan over medium heat.
2- Add the onion and cook for 1 minute, then add the curry powder, red pepper flakes, white pepper, garlic powder, salt and garam masala. Stir it all together for a couple seconds and then add 1/3 cup of water. Give it a stir and allow it to simmer (covered) on low heat for 2 minutes.
3- Add all the chopped pumpkins and squash and allow to simmer (covered) for 5 minutes or until the pumpkin is soft.
Add the beans (which are optional) after 5 minutes and stir until everything is combined. Simmer everything for an additional 5 minutes until all the vegetables are cooked.
This recipe makes 2 servings.