Bulgur Coconut Bowl with Vegetables

Ingredients

• 200 ml vegetable broth
• 250 ml unsweetened coconut milk (9% fat; unsweetened)
• 1 tsp ground turmeric
• 1 tsp curry powder
• 300 g bulgur (hard wheat groats)
• 200 g Broccoli florets
• Salt
• 60 g pine nuts (4 tbsp)
• 2 yellow bell peppers
• 12 Cherry tomatoes
• 250 g small cucumber (1 small cucumber)
• 1 onion
• 1 tbsp Olive Oil
• Pepper

Instructions

1. 1.

   Heat broth and coconut milk in a pot. Add turmeric and curry, bring to a boil. Stir in bulgur, mix well. Remove from heat and let soak for 20 minutes.

2. 2.

   Meanwhile wash broccoli florets. Boil in salted water for about 8 minutes, drain and rinse with cold water.

3. 3.

   Toast pine nuts in a dry pan until fragrant. Remove from heat and cool.

4. 4.

   Wash bell peppers, halve, core, and slice into strips. Halve cherry tomatoes. Peel cucumber, cut lengthwise in half, core, and slice into 1 cm thick rounds. Peel onion, halve, and slice into rings.

5. 5.

   Heat oil in a pan. Sauté onion rings over medium heat until translucent. Add broccoli and bell pepper slices, sauté for 2–3 minutes. Add cherry tomatoes and cucumber, remove from heat.

6. 6.

   Combine vegetables with bulgur and pine nuts, season with salt and pepper. Divide the bulgur bowl onto four plates.