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

  • Servings: 4
  • Difficulty: easy
  • Print

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


  1. Pour oil in a pot. Add onion, garlic, and ginger. Cook until light brown.
  2. Discard ginger peace. Add bell pepper, carrot, frozen peas and a pinch of salt. Cook with the lid on for 10 minutes.
  3. Add bulgur and stock. Cover and cook for 15 minutes or until the bulgur are almost cooked.
  4. Add chickpeas, coconut milk (if using), and curry. Cover and cook for 10 minutes or until the bulgur are cooked.
  5. Season with salt, pepper or more curry if needed.

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