Sunday Morning Breakfast Curry (Vegan & Gluten-Free)

My boyfriend and I have been obsessed with Indian food lately. It’s just so fresh and delicious, even for breakfast. 😉

breakfast-currySunday Morning Breakfast Curry

  • 4 large Yukon Gold Potatoes (chopped)
  • 1 yellow onion (diced)
  • 2 garlic cloves (diced)
  • 1 cup cauliflower (cut into large chunks)
  • 1 cup kale (chopped)
  • 1 red bell pepper (chopped)
  • 2 tbsp garam masala or curry powder
  • Freshly ground pepper (To taste)
  • 2 tbsp extra-virgin olive oil

Dice the onions and garlic, toss in a large frying pan with oil. Cook on medium-heat until onions become translucent (roughly 5-6 minutes.) Add the chopped potatoes and fry for 15 minutes (or until potatoes are soft enough to eat.) Throw in the cauliflower 10 minutes into this process and add spices, stir until everything is covered in the spicy goodness. Add the kale and peppers, fry until colours become super vibrant (2-3 minutes) then FEAST!

Yields four servings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s