Vegan Curry with Broccoli, Coconut milk and Bulgur - recipe & photography

Who doesn't love some comforting food?
One of our favorite things are warming bowls like Curry in all varieties. Not only because it’s prepared quickly, but also because its delicious and healthy and will keep you warm and cozy from the inside. And I also think its a wonderful way for a fridge clean-out. I always have some veggies that need to be used and like this you create delicious new combinations nearly every time. And thats what happened today as well, the Broccoli- Spinach Curry with coconut milk turned out so yummy, that I want to share the recipe with you:

Ingredients

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

Method

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

We ate the Curry with Bulgur, which was such a perfect match. Bulgur is a cereal food made from the parboiled groats of several different wheat species, most often from durum wheat. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat. Low in fat, high in fiber and rich in minerals, bulgur is a healthy dietary choice. We really like the taste and texture and I think its nice to have an alternative to Quinoa, Rice or couscous. Bulgur is also delicious as a salad, if you might have any leftovers.

We gave the Curry an oriental touch with the fresh mint and the pomegranate arils (and also a light asian touch with the edamame, an international curry :-). I have to admit, I’m adding Pomegranate arils to nearly every dish sweet or savory at the moment, I just love them. Do you have a favorite way to prepare your Curry? I also like it with nuts and pumpkins, but I actually love all kind of curries, it’s something we could eat every day. Only thing that is a No-Go for the girls: if it is too spicy.

Love Verena