Customizeable Breakfast Curry (a superfitmama recipe)

Because it’s so cold outside and because my house has really been lacking in the fruit department, my mother makes this incredible vegan curry dish that warms my tummy and hits the spot every single time I eat it! I know that you’ve heard of lots of types of curries: Indian, Thai, South African, Burmese, Indonesian, Vietnamese, Filipino, Fiji, Chinese, the list goes on and on! But I call this the superfitmama curry because the recipe comes from the genius mind of my beautiful mother. While she is so dear to my heart, I do have to say that there are some times where I love her home cooked meals more than her–well, just because her food is so dang good!


What makes this curry so extraordinary, might you ask? I literally had to pay an arm and a leg to get my mother to unveil the recipe. The reason why she wouldn’t reveal it? Well, when I go off to college, she said, there will be times when I seriously get the urge to eat curry. Yes, I could stop by the nearest Indian lunch buffet and stuff my face for less than $8, but to actually eat homemade curry, I would have to drive all the way back home! I guess that food really does keep the community together?

The add-ins always change while the slightly sweet, creamy, thick, rich, flavorful, spicy and savory base stays the same. The base of the curry is vegan, oil free, and so simple to assemble. My mother uses fresh cinnamon sticks, curry powder and coconut milk to make this curry taste so magical. Our curries don’t always turn out vegan. Sometimes we add in some chicken, turkey, paneer which is a special Indian cheese, or even fish. Because my sister is vegetarian, we tend to enjoy our curry with firm tofu or beans, often with tons of seasonal and complementary vegetables. No doubt about it!

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Now you probably made a weird face when you read the title. Why breakfast? Like I said before, there’s not a lot of fruit in the house, and it’s waaaaaaaayyyyy too cold to make a smoothie. But why not oatmeal? Yes, I do eat oatmeal every now and then, but it’s hard when you have a sister who eats the majority of the oats in the house and you can’t make any for yourself. What makes curry such a wonderful breakfast is that it’s filling, creamy, rich, full of wonderful flavors and depending on what you put in it will be extremely nutrient dense. You would easily get in more than your daily intake of vegetables, fiber and protein if you add in some meat or tofu. Besides, lately, I’ve been upping my savory palette and I’ve really gotten a kick in dishes with less sweetness and sugar. Of course, there’s always room for the beloved chocolate and sweet potato…

I highly recommend serving this curry hot with some roti, stir-fried vegetables, lettuce, quinoa or brown rice, but you can use any type of rice. This curry also makes a large amount of leftovers if you make it for yourself so you can heat it up the next morning for breakfast again or for any time of the day.



  • 1 large red onion, chopped
  • 2 tsp finely minced garlic
  • 1 TBSP curry powder
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper (more if you want it to be really spicy)
  • 1 packet of Garam Masala
  • Chopped vegetables such as tomatoes, broccoli, sweet potatoes, pumpkin, bell peppers, peas, kale, eggplant, spinach, mushrooms, etc.
  • Proteins such as tofu, lentils, chickpeas, chopped chicken breast, ground turkey, lamb, beef, paneer, fish, etc.
  • 15 ounces light coconut milk or regular milk (I like the taste of coconut milk better)
  • Enough water or vegetable broth to cover the beans and vegetables, OR you can use more coconut milk
  • Salt and pepper to taste
  • Opt: sugar, rosemary, vegetable puree, lemon juice, turmeric, yogurt, etc.


  1. Heat a giant wok pan or nonstick pot on medium-high heat. Spray if nonstick.
  2. Stir around the garlic and chopped onion until fragrant and slightly charred.
  3. Add salt, pepper, spices, garam masala and optional ingredients (except for yogurt) to the pot.
  4. When everything is fragrant, carefully all wet ingredients: coconut milk, vegetable broth, puree, water, etc. and stir very, very well.
  5. Let simmer for 10-15 minutes and stir frequently.
  6. Add in vegetables, stir and continue to simmer.
  7. Repeat #6 with your proteins.
  8. Keep stirring until everything is well combined and serve hot.

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Other Variations:

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Pea, carrot, butternut squash and tofu masala curry with asparagus and Beyond Meat grilled chick’n!
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White bean, asparagus, lentil and tofu curry with mixed greens and organic grass-fed turkey sausage in tomato sauce!
On-the-go lunch: spicy chickpea butternut squash, quinoa and farro curry with more Beyond Meat chick’n and black and kidney beans!

Does your family have a super secret recipe? What do you put in your curries?

2 thoughts on “Customizeable Breakfast Curry (a superfitmama recipe)

  1. Breakfast curry sounded like a huge oxymoron to me at first, but on second look, this looks totally amazing and I’d love a big bowl first thing in the morning. 🙂 Thanks for sharing something so special and creative!


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