If you love curries as much as we do, take a look at my cauliflower lentil curry with dates and the pumpkin curry with chickpeas and mie noodles. And if you want more bulgur ideas, my bulgur with coconut and veggies is a lovely one for the week ahead.
Last updated 8 June 2026
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4 servings
Yours, Verena
TIPS
Verena's notes
Tip from my kitchen: this curry is perfect for clearing out the fridge, so feel free to swap in cauliflower, zucchini or peas. It has no heat at all and is mild enough for kids, but you can season individual portions with chili or fresh ginger if you like it spicier. Stored in a sealed container it keeps for 2–3 days and tastes even better reheated.
5.0 from 1 vote
Curry with Broccoli, coconut milk and Bulgur
Creamy broccoli curry with coconut milk and bulgur, ready in about 30 minutes. Warming vegan comfort food with pomegranate and mint for the whole family.
- Course:Main course
- Keyword:curry, broccoli, coconut milk, bulgur, vegan, family recipe
- Prep:15 min
- Cook:20 min
- Servings:4 servings
INGREDIENTS
- 250grBulgur
- 2shallots
- 2Tbspolive oil
- 2tspcurry powder
- 1/2tspcumin powder
- 1/2tspcilantro powder
- 200grbroccoli
- 1-2carrots
- 1can coconut milk ca. 400 ml
- 150grsieved tomatoes
- 50grspinach
- 1hand full Edamame
- pomegranate arils
- fresh mint
- salt
- pepper
INSTRUCTIONS
- Cook the bulgur according to the package instructions
- 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
- Wash the broccoli and cut it into small pieces, cut the carrots in slices
- Add the coconut milk, broccoli and carrots and let simmer on a lower temperature for ca. 10 minutes
- Add the tomatoes and let simmer for another 5 minutes
- Add the spinach and let infuse shortly, season to taste with salt and pepper
- Cook or steam the edamame and peal them
- Serve the curry with the bulgur, topped with fresh mint, pomegranate and the edamame
- calories
- 420 kcal
GOOD TO KNOW
Frequently asked questions
About 30 minutes. While the bulgur soaks according to the package instructions, you can prep the vegetables and let the curry simmer, so both are ready at roughly the same time.
Yes, the curry works just as well with quinoa, rice or couscous. We love bulgur because it is nutritious and makes a nice change from the usual sides.
Yes, the recipe has no heat at all, so it is mild enough for children. If you like it spicier, season individual portions with a little chili or fresh ginger.
This curry is great for clearing out the fridge. Instead of broccoli you can use cauliflower, zucchini, peas or pumpkin, whatever you have on hand.
Stored in a sealed container, the curry keeps for 2–3 days in the fridge and tastes even better reheated as the spices settle in. Leftover bulgur is also lovely turned into a salad.
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