Ingredients
Scale
- 1 tbsp olive oil or coconut oil
- ½ onion (finely chopped)
- 1 garlic clove (minced)
- 1 tsp ginger (grated)
- 1 small tomato (diced)
- ½ cup bell peppers (chopped)
- ½ cup spinach or kale
- ½ cup cooked chickpeas (or tofu for protein)
- ½ cup light coconut milk
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garam masala
- Salt & pepper to taste
- Fresh cilantro & lemon wedges (for garnish)
Instructions
- 1️⃣ Sauté: Heat oil in a pan over medium heat. Add onion, garlic, and ginger. Sauté for 2 minutes.
- 2️⃣ Add Spices: Stir in turmeric, cumin, paprika, and garam masala. Cook for 30 seconds.
- 3️⃣ Simmer: Add tomatoes, chickpeas (or tofu), and coconut milk. Let it simmer for 10 minutes.
- 4️⃣ Add Veggies: Stir in bell peppers and spinach. Cook for another 5 minutes.
- 5️⃣ Serve & Enjoy: Garnish with cilantro and a squeeze of lemon. Pair with whole-grain toast or quinoa for a filling
Notes
📝 Pro Tips
✔ For extra protein: Add poached eggs or lentils.
✔ Make it spicy: Add chili flakes or cayenne pepper.
✔ Meal prep: Make a big batch and store in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, brunch
- Cuisine: Fusion, Healthy, Indian-Inspired
Nutrition
- Calories: 250