Curried Bulgur Pilaf with chickpea & vegetables

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!
Total Time 40 mins
Servings 4


  • 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
  • 400 g can chickpeas drained
  • 1 tbsp curry- 50ml coconut milk optional
  • 50 ml 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.