Bulgur with Curried Potatoes and Peas
- ¾ cup bulgur
- 2 medium red potatoes, diced (2 cups)
- 2 Tbs. minced fresh ginger
- 1 Tbs. red curry powder
- 1 cup frozen peas
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.