Bulgur with coconut and veggies

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Hello lovelies, I’m very pleased about the positive feedback on my new category. I’m always glad to find easy, quick and healthy recipes for my family. As a food blogger you spend a lot of time in the kitchen, but also a lot of time in front of the computer and in the office – to create new recipes and then write them down, edit pictures etc. So a meal I can prepare in 30 minutes is a life saver for me as well. And from now on I will share them with you more regularly.

The next recipe is a coconut bulgur with steamed vegetables. I used coconut milk to boil the bulgur. I admit that my original idea was to use quinoa, but then I realized I didn’t have any more in the house. Getting on an extra supermarket trip just for quinoa doesn’t quite fit into the whole quick recipe’s concept. And that’s why I decided to go with bulgur and it turned out delicious. On the side we had some steamed vegetables, that got its interesting taste from onions, garlic and ginger.

Here is the recipe:

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Bulgur with coconut and veggies

drucken pinnen

Ingredients

Veggies:

• 1 onion
• 1 garlic
• 1 piece of ginger 1-2 cm
• 1 fennel
• 1 zucchini
• 3 carrots
• 1/2 tsp salt
• pepper

Bulgur:

• 200 gr bulgur
• 200 ml coconut milk
• 250 ml water
• salt
• pepper
• curry
• 2 tbsp cashews

Instructions

• Dice the onion, garlic and ginger and roast them in a pan with some olive oil
• Chop the vegetables into thin stripes, all about the same size – mix them with the roasted onions, garlic and ginger and either steam them in a steamer or slowly in a pan with a some fluid
• mix the bulgur with coconut milk, water, curry, salt and pepper and boil according to the instructions on the package (usually simmer for 10 minutes)
• roast the cashews in a pan without adding any oil
• serve the bulgur with the steamed vegetables, the cashews and some fresh herbs of your choice

We especially liked the taste of the roasted cashews and a touch of curry. My love for curry of any kind is already well known, you can find some recipes here and here.

Yours, Verena

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