Curried Bulgur Recipes

CURRIED PORK BULGUR SALAD

Curried pork bulgur salad image

Liven up leftover pork by combining with bulgur wheat, curry powder, cumin seeds and spring onions to make a salad that is healthy yet packed full of flavour

Provided by Good Food team

Categories Lunch

Time 13m

Number Of Ingredients 12

Ingredients

50g bulgur wheat
1 tsp Madras curry powder
¼ tsp cumin seeds (optional)
1 tsp vegetable bouillon
2 medjool dates , sliced
3 spring onions , sliced
4 tsp chopped mint
handful coriander , chopped
¼ cucumber , diced
2 tomatoes , cut into wedges
120g leftover cooked pork , chopped
½ lemon , cut into wedges

Steps:

Tip the bulgur into a small pan with the curry powder, cumin seeds (if using), bouillon, dates and spring onions. Pour over 300ml boiling water and cook, covered, for 5-8 mins or until the liquid has been absorbed and the bulgur is tender. Leave to cool completely.
Stir in the mint, coriander, cucumber, tomatoes and pork. Spoon into containers and top with lemon wedges to squeeze over and mix through just before eating. Will keep for two-three days in the fridge.

Nutrition Facts : Calories 287 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium

CURRIED BULGUR

Curried Bulgur image

Provided by Marian Burros

Categories dinner, weekday, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

8 ounces whole onion or 7 ounces chopped onion (1 2/3 cups)
2 teaspoons sesame oil
1 teaspoon curry powder
1/2 cup bulgur
1 cup no-salt-added chicken stock
1/2 cup frozen peas
1/2 cup frozen corn

Steps:

Chop onion.
Heat oil in nonstick skillet or pot and saute onion until it begins to soften. Stir in curry powder and bulgur, mixing for about 30 seconds.
Add the stock. Stir, reduce heat, and simmer about 10 minutes.
A few minutes before the bulgur is ready, stir in peas and corn and cook until they are heated through and bulgur is done.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 9 grams

CURRIED CHICKPEAS WITH CHUTNEY BULGUR

Curried Chickpeas with Chutney Bulgur image

Categories Salad Chickpea Vegan Bulgur Simmer

Yield serves 6

Number Of Ingredients 11

Ingredients

1 1/4 cups bulgur
One 15- to 16-ounce can chickpeas, drained and rinsed
3 medium tomatoes, diced
2 teaspoons good-quality curry powder, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 to 3 scallions, thinly sliced
1/4 cup minced fresh cilantro, plus more for topping if desired
1 tablespoon nonhydrogenated margarine
One 8-to 9-ounce jar sweet and spicy chutney (such as mango)
Salt to taste

Steps:

Combine the bulgur with 2 1/2 cups water in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.
Meanwhile, combine the chickpeas, tomatoes, curry powder, cumin, and turmeric in a small saucepan. Bring to a simmer, then simmer gently for 5 minutes. Cover until needed.
When the bulgur is done, stir in the scallions, cilantro, margarine, and chutney. Season with a little salt. To serve, mound a portion of the bulgur on each plate and top with a portion of the chickpea mixture. Garnish with additional cilantro, if desired.
Variation
Make this with whole wheat couscous in place of bulgur. Combine 1 1/4 cups couscous with 2 1/2 cups water in a heatproof container; let stand for 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
Menu Suggestions
Serve this with steamed broccoli or green beans along with a simple salad of crisp cucumbers dressed in a creamy vegan dressing. Add fresh flatbread, if you'd like.
For a colorful meal, combine this with Cauliflower and Carrot Salad (page 189) and microwaved sweet potatoes.
nutrition information
Calories: 242
Total Fat: 4g
Protein: 7g
Carbohydrates: 47g
Fiber: 10g
Sodium: 340mg

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