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