Vegan Coconut Curry Scrambled Eggs with Chutney
Ingredients
- 1/3 cup justegg or egg substitute of choice
- 1 tablespoon full fat canned coconut milk
- 1 teaspoon curry powder
- salt and pepper
- 1/2 teaspoon dried cilantro or basil
Chutney
- 2 limes, juiced
- 1 garlic clove
- 1/2 cup cilantro
- 1/2 cup mint
- 1 tablespoon fresh ginger
- 1/4 cup unsweetened coconut milk yogurt
- 1/4 avocado
- 1/2 teaspoon salt
- 1 teaspoon agave or maple syrup
- 1/2 jalapeño
- 1/2 teaspoon apple cider vinegar
Preparation
Melt 1/2 teaspoon coconut oil in a cast iron skillet over medium low heat and let skillet get evenly heated.
In a bowl, mix together egg substitute, coconut milk, and seasonings and whisk until well combined.
Pour into skillet, let it set for a minute or so, and scramble like normal.
Meanwhile, add all ingredients for chutney to a blender and purée until smooth and creamy, then season to taste, slice tomato, and steam spinach.
Serve steamed spinach and tomatoes in a bowl with scramble on top, sprinkled with microgreens and a drizzle of chutney and sriracha.
Tips
You can use silken tofu or chickpea flour mixed with water as an egg substitute.
The cilantro mint chutney is optional but recommended for best flavor.
Serve with toasty bread or naan if desired.
