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Author Notes: I wanted to make some sort of (vegan) breakfast item that wasn’t LOADed with carbs (ie: bread and rice and grains and oats and more bread and…). Breakfast + carb free? Eh... you’re right; probably can’t happen in regards to vegan fare (although not impossible!). But, breakfast + grain free is a definite possibility. And, it includes a hypothetical Paleo stamp of approval.
Inspired by Whitney’s blog (http://whitegirllovesindianfood.wordpress.com/), I decided to do a rendition of Indian fare. Seemed like a “Good morning, Breakfast!” approach. Or better yet, a way more awesome alternative to a really discouraging breakfast status update of a friend proudly displaying blueberries and oatmeal. —lifeatthecircle
Serves 1 large (think: giant cereal bowl) or 2 slightly smaller servings.
- 1 tablespoon chopped raw hazelnuts
- 1 teaspoon oil (I used coconut)
- 1/2 cup diced potato (white or red is fine; I used a baking potato – which took longer to cook, but a thin-skinned potato – think: red – would cook faster)
- 1/4 cup chopped onion (I’d recommend a sweet variety – because: along with garlic – it duplicates the flavor of fenugreek, but use whatever you have)
- 2 cups chopped fresh broccoli
- 2 tablespoons “milk” (I used plain almond milk)
- 1/2 teaspoon minced garlic – OR – 1 clove fresh garlic, smashed and minced
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground mustard (powder)
- 2 tablespoons raisins
- salt and pepper, to taste
- Place a (dry)medium-sized skillet over medium-low heat. Add chopped hazelnuts and toast until fragrant. Transfer to small bowl or plate.
- Next, to skillet – add: oil, onion, and potato. Cover and cook until veggies are fork tender, stirring occasionally.
- Add broccoli to ingredients in skillet, cover, and cook until tops are dark green – and have changed color, but stems are still crunchy.
- In a small bowl, add: milk, spices, minced garlic, and raisins. Stir until combined, then pour over ingredients in skillet. Stir until incorporated.
- Cover and cook until broccoli stems are tender and spices are fragrant. Season with salt and pepper and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Potatoes
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