Quick & Healthy Breakfast Curry
This protein-packed breakfast curry is loaded with vegetables, chickpeas, warming spices, and yogurt—perfectly energizing, flavorful, and ready in under 30 minutes.
Equipment
- Large skillet or saucepan
- Wooden spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 cup mixed vegetables diced; bell peppers, onions, tomatoes
- 1 cup cooked chickpeas or canned, drained and rinsed
- 1 tsp curry powder
- 1/2 tsp garam masala
- 1 tbsp coconut oil
- 1 cup low-fat yogurt or plant-based alternative
- fresh cilantro for garnish (optional)
- lime juice to finish (optional)
Instructions
- Heat coconut oil in a skillet over medium heat. Add diced vegetables and sauté for 5–7 minutes until softened and fragrant.
- Add curry powder and garam masala. Stir and cook for another 2 minutes to bloom the spices.
- Stir in cooked chickpeas and mix well. Simmer for 5 more minutes.
- Remove from heat and stir in the yogurt until well combined and creamy.
- Serve hot, garnished with fresh cilantro and lime juice if desired.
Notes
Make it vegan with coconut or almond yogurt. Great served over brown rice, cauliflower rice, or with naan. Store leftovers in the fridge for up to 4 days or freeze for 3 months.