30 NOVEMBER 2017
Curry with Broccoli, coconut milk and Bulgur
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
Dieser Beitrag ist auch verfügbar auf: deutsch
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Yours, Verena
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