WWW.FREI-STYLE.COMCurry with Broccoli, coconut milk and Bulgur
Ingredients
- 250 gr (9 oz.) Bulgur
- 2 shallots
- 2 Tbsp olive oil
- 2 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp cilantro powder
- 200 gr (7 oz.) broccoli
- 1-2 carrots
- 1 can coconut milk (ca. 400 ml (1 ¾ cup))
- 150 gr (5.3 oz.) sieved tomatoes
- 50 gr (1.8 oz.) spinach
- 1 hand full Edamame
- pomegranate arils
- fresh mint
- salt
- pepper
Instructions
- 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
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.
Nutrition per serving: 420 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook