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Curry with Broccoli, coconut milk and Bulgur


  • 250 gr Bulgur
  • 2 shallots
  • 2 Tbsp olive oil
  • 2 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 tsp cilantro powder
  • 200 gr broccoli
  • 1-2 carrots
  • 1 can coconut milk ca. 400 ml
  • 150 gr sieved tomatoes
  • 50 gr spinach
  • 1 hand full Edamame
  • pomegranate arils
  • fresh mint
  • salt
  • pepper


  • 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