This is something that I end up with a few days ago.
This dish supposed to be a vegetable risotto… How I ended up with curried Bulgur Pilaf? I listened to myself. Took the carrots out of the fridge.. and onion from an onion basket… then rice…no.. this time I want bulgur.. ok.. how about chickpeas? What are they waiting for on that shelf!? Oh, I want currie and coconut milk. And guess what – it’s plant based and healthy and warms us up on these cold winter days here in Latvia. Even Janis and Helmī loved it!
Let’s call it Curried Bulgur Pilaf.. (I know, I know.. pilaf is for rice dish! But who said we can’t change it a bit!). Recipe below.
Curried Bulgur Pilaf with chickpea & vegetables
One-pot wonder that is easy to make. Plant Based. Delicious!
- 2 tbsp good quality oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 small piece of ginger, whole
- 1 carrot, peeled and cubed
- 1/2 red bell pepper, sliced and cut
- 1 cup frozen green beans (or mix green & yellow)
- 1 cup bulgur
- 1/2 liter vegetable stock
- 400g can chickpeas, drained
- 1 tbsp curry- 50ml coconut milk (optional)
- 50ml coconut milk (optional)
- salt to taste
- Pour oil in a pot. Add onion, garlic, and ginger. Cook until light brown.
- Discard ginger peace. Add bell pepper, carrot, frozen peas and a pinch of salt. Cook with the lid on for 10 minutes.
- Add bulgur and stock. Cover and cook for 15 minutes or until the bulgur are almost cooked.
- Add chickpeas, coconut milk (if using), and curry. Cover and cook for 10 minutes or until the bulgur are cooked.
- Season with salt, pepper or more curry if needed.