Indian Spiced Broccoli Hash

Indian Spiced Broccoli Hash
Indian Spiced Broccoli Hash

I wanted to make some sort of breakfast item that wasn’t LOADed with carbs (ie: bread and rice and grains and oats and more bread and…).  I feel like I’ve had my fair share of those here recently.  And honestly, probably three times my “fair share.”

Breakfast burritos…

Breakfast sandwiches…

Breakfast pitas…

Breakfast + carb free?  You’re right; probably can’t happen in regards to vegan fare (although not impossible!).  But, breakfast + grain free?  *Paleo stamp*

I feel like a nerd again.

Life at the Circle: Green Love
Green Love

A nerd that loves green.  Enjoy and fight with the Paleo people.  Or fly like an eagle.  That only eats nuts and veggies and fruit.  Inspired by Whitney’s blog (that I found *this* morning – !), 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.  Fight the urge to succumb!

Indian Spiced Broccoli Hash - savory, fiber-ful, texture-filled
Indian Spiced Broccoli Hash – savory, fiber-ful, texture-filled

Indian Spiced Broccoli Hash

1 Tablespoon chopped raw hazelnuts – toasted
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
2 Tablespoons raisins
salt and pepper, to taste

Directions: place a medium-sized skillet over medium-low heat.  Toast hazelnuts (in a dry skillet until fragrant – if they aren’t already toasted).  Transfer to small bowl or plate.  Next, to skillet – add: oil, onion, and potato.  Cover and cook until veggies are tender, stirring occasionally.  Add broccoli, cover, and cook until tops are dark green – and have changed color.  In a small bowl, add: milk, spices, garlic, and raisins.  Stir until mixed well.  Add mixture to pan and stir until all ingredients are incorporated.  Cover and cook until broccoli is tender and spices are fragrant.  Season with salt and pepper and enjoy!

Indian Spiced Breakfast Hash

*Mug shot.

Makes: 1 large (think: giant cereal bowl) or 2 slightly smaller servings.

Ran out of broccoli?  Try out these recipes instead:

Spiced Sweet Potato Hash with Tzatziki
Spiced Sweet Potato Hash with Tzatziki
Sausage-Less Hash
Sausage-Less Hash
Butternut Squash and Sweet Potato Hash
Butternut Squash and Sweet Potato Hash

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