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Bulgur with Curried Potatoes and Peas

Most often used to make tabbouleh, a Middle Eastern salad, bulgur is a form of whole wheat that has been precooked, dried, and ground. Curry powders can vary in spiciness, so feel free to use more or less according to your taste.

Ingredients: 

Ingredients: 

Ingredient Line: 
¾ cup bulgur
Ingredient Line: 
2 medium red potatoes, diced (2 cups)
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2 Tbs. minced fresh ginger
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1 Tbs. red curry powder
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1 cup frozen peas

Instructions: 

1. Bring 11/2 cups water to a boil in medium saucepan. Add bulgur; season with salt, if desired. Remove from heat, cover, and let stand 30 minutes.
2. Meanwhile, coat large nonstick skillet with cooking spray. Heat over medium-high heat, and add potatoes. Cook 12 to 13 minutes, or until beginning to brown. Stir in ginger and curry powder, and cook 3 minutes more. Stir in frozen peas, and cook 2 minutes more, or until heated through. Toss potato mixture with bulgur in large serving bowl. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
120
Protein: 
5 g
Total Fat: 
0.5 g
Saturated Fat: 
0 g
Carbohydrates: 
26 g
Cholesterol: 
0 mg
Sodium: 
264 mg
Fiber: 
6 g
Sugar: 
2 g
Yield: 
Serves 6

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