Breakfast Curry Recipes is a website devoted to recipes for delicious curry dishes you can make in the morning.
They come in a wide variety of flavors and styles, but all of them are easy to make and equally great for breakfast, lunch, or dinner.
What Is Breakfast Curry Recipes?
First, you don’t know what you’re missing if you’ve never tried a curry dish in the morning. Curry dishes are great for breakfast because they’re full of vegetables and are spicy without being overpowering.
Second, they’re very easy to make. Some can be made in minutes, so you’ve enough time to eat them and get to work or school on time. Third, curry dishes are not just for breakfast – they’re also great for lunch or dinner.
05 Best Breakfast Curry Recipes
1. Vegetable Curry with Omelet
Ingredients:
- Olive oil – 2 tbsp
- Garlic cloves – 3
- Thyme – 1 tsp
- Red pepper flakes – 1 tsp
- Vegetable broth – 4 cups
- Onion, chopped into pieces – ½ cup
- Garlic cloves, minced – 4 cloves
- Potatoes, cubed and peeled– 3 medium
- -sized potatoes (approx. 1 lb.)
Directions
1. Heat oil in a large saucepan over medium-high heat.
2. Add garlic, thyme, and red pepper flakes to oil and cook for 1 minute or until cloves are soft.
3. Add onion and potatoes and stir until potatoes start to brown (about 3-5 minutes).
4. Stir constantly. When browned, stir in broth and boil over high heat; reduce heat to medium-low to simmer for 15 minutes or until potatoes are soft enough for mashing with a fork.
5. Mash potatoes with a fork and stir half the minced garlic.
6. For omelet, crack eggs into a bowl and whisk until smooth; add parsley, salt, and pepper and stir to mix.
7. Pour egg mixture into a heated dry non-stick frying pan and cook without stirring for 1 minute or until edges start to set.
8. Tilt pan to allow uncooked eggs to flow underneath; cook for another minute or until the surface of the omelet starts to look cooked.
9. Cover one half of the omelet with potato mix and fold another half over the top.
10. Cook for 1-2 minutes or until the bottom of the omelet is golden brown and the egg is set.
11. Serve the omelet with a dollop of yogurt and sprinkle cilantro on top.
12. Enjoy.
Sweet Potato Curry with Eggs
Ingredients:
- Olive oil – 1 tbsp
- Onions, chopped – 2 cups
- Garlic cloves, minced – 3 cloves
Directions:
1. Heat olive oil in a large saucepan over medium heat; add garlic and saute for 1 minute or until fragrant and soft.
2. Add onions, cumin, and thyme and stir to mix; cook until onions are light brown, constantly stirring so they do not burn (about 5-6 minutes).
3. Stir in sweet potatoes, chickpeas, salt, and pepper; mix well to coat all ingredients with the spices.
4. Pour in broth and boil over medium-high heat; reduce heat to medium-low to simmer for 10 minutes or until sweet potatoes are soft enough for mashing with a fork.
5. Mash Sweet Potatoes with a fork and stir in the rest of the garlic, yogurt, and egg yolks to the Sweet Potato Mix; stir until well mixed.
6. Crack eggs into the Sweet Potato. Stir to mix the eggs with the sweet potato.
7. To cook the omelets, heat oil in a heated non-stick frying pan over medium heat; add egg mixture to hot oil and cook without stirring for 1 minute or until edges start to set.
8. Tilt pan to allow uncooked eggs to flow underneath; cook for another minute until the surface of the omelet starts to look cooked but not browned yet.
9. Cover half of the omelet with Sweet Potato mix and fold the other half over top, turning pan if necessary so that the uncooked portion is on top.
10. Cook for 1 minute or until the bottom of the omelet is golden brown, and the egg is set.
11. Serve the omelet with a dollop of yogurt, drizzled with honey and cilantro.
3. Vegetable Curry:
Ingredients
- Olive oil – 2 tbsp
- Onion, chopped – 2 cups
- Red pepper flakes – 1 tsp (or less to taste)
- Potatoes, peeled – 3 medium potatoes (approx. 1 lb.) or about ½ lb per person (4 cups after peeled) or about 1 package of frozen potatoes, thawed…(about 1 lb. total)
- Chickpeas – 1 can (15oz) or about 1 cup of dried beans, soaked and cooked
- Vegetable juice or water – 4 cups
- Vegetable broth – 4 cups
- Garlic cloves, minced – 3 cloves
- Thyme – 1 tsp (or less to taste)
Directions:
1. Heat oil in a large saucepan over medium heat; add garlic and saute for 1 minute or until fragrant and soft.
2. Add onion, celery, red pepper flakes, and thyme; cook until vegetables are soft but not browned yet, frequently stirring, so they do not burn (about 5 minutes).
3. Stir in potatoes, beans, vegetable juice or water, and broth; increase heat to medium-high and bring to a boil over high heat.
4. Reduce heat to medium and stir in remaining garlic, salt, and pepper.
5. Simmer for 8 minutes or until potatoes are soft enough for mashing with a fork.
6. Mash potatoes with a fork and stir half the minced garlic, yogurt, and egg yolks into the mix; stir until well mixed.
7. Crack eggs into the potato mixture; stir to mix the eggs with the potato mixture.
8. Cook for 1-2 minutes or until the bottom of the omelet is golden brown and the egg is set.
9. Cover half of the omelet with potato mix and fold the other half over the top, turning the pan if necessary so that the uncooked portion is on top.
10. Cook for 1 minute or until the bottom of the omelet is golden brown, and the egg is set.
11. Serve the omelet with a dollop of yogurt, drizzled with honey and cilantro on top.
4. Indian-Style Cheese Omelet:
Ingredients
- Olive oil – 1 tbsp
- Onions, chopped – 2 cups (about ½ lb. before chopped)
- Garlic cloves, minced – 3 cloves
- Curry powder – 2 tbsp (or to taste)
- Eggplant or zucchini, cubed and peeled – 1 medium-sized eggplant or 2 small zucchinis (about 1½ lb. total)
- Vegetable broth – 4 cups
- Garlic cloves, minced – 4 cloves
- Potatoes, cubed and peeled – 3 medium-sized potatoes (approx. 1 lb.) or about ½ lb per person (4 cups after peeled) or about 1 package of frozen potatoes, thawed…(about 1 lb. total)
Directions:
1. Heat oil in a large saucepan over medium heat; add garlic and saute for 1 minute or until fragrant and soft.
2. Add onions, curry powder, eggplant or zucchini, salt, pepper, and stir to mix; cook until onions are light brown, stirring frequently so they do not burn (about 5-6 minutes).
3. Stir in broth and bring to a boil over high heat; reduce heat to medium-low to simmer for 10 minutes or until eggplant is tender.
4. Add potatoes, vegetable juice or water and bring back to a boil over high heat; reduce heat to low and simmer for 10 minutes or until potatoes are soft enough for mashing with a fork.
5. Mash potatoes with a fork and stir in the rest of the garlic, yogurt and egg yolks to the mix; stir until well mixed.
6. Crack eggs into the potato mixture; stir to mix the eggs with the potato mixture.
7. Cook for 1-2 minutes or until bottom of omelet is golden brown and egg is set.
8. Cover one half of omelet with potato mix and fold other half over top, turning pan if necessary so that uncooked portion is now on top.
9. Cook for 1 minute or until bottom of omelet is golden brown and egg is set.
10. Serve omelet with a dollop of yogurt, drizzled with honey and sprinkled with cilantro on top.
5. Breakfast Omelet:
Ingredients
- Olive oil – 1 tbsp (vegetable oil)
- Onions, chopped – 2 cups (about ½ lb. before chopped)
- Garlic cloves, minced – 3 cloves (or more)
- – Egg whites – 6 eggs or 3 large eggs or about 3 eggs per person (8 cups after peeled) (about 1½ lb.) or about 1 package of frozen egg whites, thawed…(approx. 1 lb. total)
- Vegetable juice or water – 4 cups
- Vegetable broth – 4 cups
- Indian Spices (personal favorite: ½ tsp cumin, ½ tsp coriander powder, 1 tsp ginger powder, ¼ tsp mustard seeds, 1/8 tsp turmeric, and ½ tsp garam masala paste) – 8 tbsp
- Garlic cloves, minced – 2 to 3 cloves
- Salt – about 1½ tsp (or more to taste)
Directions:
1. Heat oil in a large saucepan over medium heat; add garlic and saute for 1 minute or until fragrant and soft.
2. Add onions, salt, and turmeric; cook until onions are soft but not browned yet, frequently stirring, so they do not burn (about 5 minutes).
3. Stir in coriander, ginger powder, and mustard seeds; saute for a minute or two.
4. Whisk together the yogurt with salt and egg whites; stir into the onion mixture.
5. Stir in broth and boil over high heat; reduce heat to medium to simmer for 10 minutes or until onions are light brown, stirring frequently so they do not burn (about 6 minutes).
6. Whisk together the vegetable juice with the yogurt mixture and whisk into the vegetable mixture (about 1 minute); stir in spices.
7. Whisk eggs in one bowl; add to another bowl and whisk in the remaining ingredients.
8. Crack eggs into the vegetable mixture, breaking when necessary so that the uncooked portion is now on top of the egg white mixture, stirring once to mix in ingredients from both bowls (about 1 minute).
9. Cook for 1-2 minutes or until the bottom of the omelet is light brown and the egg is set; serve with a dollop of yogurt on top and sprinkled with cilantro on top.
Conclusion
As you can see, with just a little more time and effort, you can make excellent vegan omelets at home that would fool anyone who does not know any better.
I hope you enjoy your vegan omelets. TasteTester is committed to providing accurate information on the topic of food, cooking, and dining out. But in all honesty, there may be some errors when it comes to measuring or mixing ingredients in certain instances.
Please use your discretion when attempting the recipes and feel free to add or subtract ingredients as necessary. Given the wide variety of products used in the preparation of food products, we cannot guarantee every recipe will turn out perfectly every time.
We would like to apologize for any inconvenience or confusion. We appreciate your understanding.