Best 6 Curried Bulgur Recipes
Curried bulgur is a delectable dish that blends the flavors of curry with the nutty taste of bulgur wheat. This versatile dish can be served as a main course, a side dish, or even as a salad. It is packed with nutrients, making it a healthy and satisfying meal option. Whether you are a seasoned cook or a beginner, this article will provide you with a curated collection of the best curried bulgur recipes, ensuring you find the perfect one to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CURRIED PORK BULGUR SALAD
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
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
HOW TO COOK BULGUR
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
CURRIED BULGUR
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
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
25 EASY WAYS TO COOK WITH BULGUR
Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
CURRIED TABBOULEH
Make and share this Curried Tabbouleh recipe from Food.com.
Provided by Mandy
Categories Chicken
Time 11m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place bulgur in a large bowl and stir in water, set aside until water is absorbed and bulgur has cooled.
- Combine yoghurt, lemon juice and curry powder.
- Fluff the bulgur with a fork, add tomatoes, onion, celery, herbs & seasonings and stir well.
- Add yoghurt dressing & chicken and toss evenly to coat.
- Cover & refrigerate for an hour at least to allow the flavours to mingle.
- Will keep up to 3 days in the fridge.
CURRIED CHICKPEAS WITH CHUTNEY BULGUR
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
Tips:
- For a more flavorful dish, use vegetable broth instead of water.
- Add a teaspoon of garam Masala to the curry powder for a more authentic Indian flavor.
- If you like things spicy, add a diced jalapeño pepper to the curry mixture.
- For a vegetarian version of this dish, omit the chicken and add an extra cup of vegetables.
- Serve with yogurt, chutney, and/or naan bread for a complete meal.
Conclusion:
Curried bulgur is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover chicken or vegetables, and it's also a good source of protein and fiber. With its warm and comforting flavors, this dish is sure to become a family favorite.
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