WWW.FREI-STYLE.COMBulgur with coconut and veggies
Ingredients
Veggies:
- 1 onion
- 1 garlic
- 1 piece of ginger (1-2 cm / 0.4-0.8 inch)
- 1 fennel
- 1 zucchini
- 3 carrots
- 1/2 tsp salt
- pepper
Bulgur:
- 200 gr (7 oz.) bulgur
- 200 ml (1 cup) coconut milk
- 250 ml (8.5 fl oz.) water
- salt
- pepper
- curry
- 2 tbsp cashews
Instructions
- 1.Dice the onion, garlic and ginger and roast them in a pan with some olive oil
- 2.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
- 3.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)
- 4.roast the cashews in a pan without adding any oil
- 5.serve the bulgur with the steamed vegetables, the cashews and some fresh herbs of your choice
Notes
Tip from my kitchen: coconut bulgur keeps covered for 2 to 3 days in the fridge and is delicious cold as a bowl. To reheat, just stir in a splash of coconut milk or water. For a gluten-free version I swap the bulgur for quinoa, millet or buckwheat and cook it the same way in the coconut milk. I love varying the vegetables by season – bell pepper or peas in summer, squash or leek in winter. The key is to fluff the bulgur with a fork at the end so it stays nicely loose.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook