Curry with Broccoli, coconut milk and Bulgur

• 250 gr Bulgur
• 2 shallots
• 2 Tbsp olive oil
• 2 tsp curry powder
• 1/2 tsp cumin powder
• 1/2 tsp cilantro powder
• 200 gr broccoli
• 1-2 carrots
• 1 can coconut milk (ca. 400 ml)
• 150 gr sieved tomatoes
• 50 gr spinach
• 1 hand full Edamame
• pomegranate arils
• fresh mint
• salt
• pepper

1. Cook the bulgur according to the package instructions
2. Chop the shallots and fry them in the olive oil until transluscent. Add the curry, cumin and cilantro and fry for another 2-3 minutes
3. Wash the broccoli and cut it into small pieces, cut the carrots in slices
4. Add the coconut milk, broccoli and carrots and let simmer on a lower temperature for ca. 10 minutes
5. Add the tomatoes and let simmer for another 5 minutes
6. Add the spinach and let infuse shortly, season to taste with salt and pepper
7. Cook or steam the edamame and peal them
8. Serve the curry with the bulgur, topped with fresh mint, pomegranate and the edamame

We ate the Curry with Bulgur, which was such a perfect match. Bulgur is a cereal food made from the parboiled groats of several different wheat species, most often from durum wheat. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat. Low in fat, high in fiber and rich in minerals, bulgur is a healthy dietary choice. We really like the taste and texture and I think its nice to have an alternative to Quinoa, Rice or couscous. Bulgur is also delicious as a salad, if you might have any leftovers.

We gave the Curry an oriental touch with the fresh mint and the pomegranate arils (and also a light asian touch with the edamame, an international curry :-). I have to admit, I'm adding Pomegranate arils to nearly every dish sweet or savory at the moment, I just love them.  Do you have a favorite way to prepare your Curry? I also like it with nuts and pumpkins, but I actually love all kind of curries, it's something we could eat every day. Only thing that is a No-Go for the girls: if it is too spicy.

Love Verena