Hello Lovelies, didn’t we just enjoy a golden autumn and now it’s really already December. I know I could start every blog post with how fast time is flying…but I guess that would not stop it. The last month of the year are always so busy in our house. The girl’s birthday is beginning of December and there is always so much to plan and organize. And even though we dont go crazy with presents in our family for Christmas. We still love to give each other small things or homemade (mostly eatable) gifts. So with the cold weather arriving in Switzerland and the busy times ahead I’m always looking for comfort food.

Curry mit Brokkoli und Bulgur

One of our favorite things are warming bowls like Curry in all varieties. Not only because it’s prepared quickly, but also because its delicious and healthy and will keep you warm and cozy from the inside. And I also think its a wonderful way for a fridge clean-out. I always have some veggies that need to be used and like this you create delicious new combinations nearly every time. And thats what happened today as well, the Broccoli- Spinach Curry with coconut milk turned out so yummy, that I want to share the recipe with you:

Curry with Broccoli, coconut milk and Bulgur

Curry with Broccoli, coconut milk and Bulgur

Ingredients

  • 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

Method

  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
https://www.frei-style.com/curry-with-broccoli-coconut-milk-and-bulgur/

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.

Curry mit Brokkoli und Bulgur

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

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