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Bulgar and Curried Veggies Recipe

Looking for an easy Bulgar and curried veggies recipe? Learn how to make Bulgar and curried veggies using healthy ingredients.


Submitted by lizcandela

Makes 4 servings



Spices needed (can vary by preference) salt, ground tumeric, ground coriander, ground cumin

Recipe Ingredients for Bulgar and curried veggies

1 Can Chick Peas
1 cup Bulgar Wheat
14 oz Diced Tomatoes
2 medium (4-1/8" long) Onions, Spring Or Scallions
1 cup, chopped Carrots
2 tbsp Olive Oil

Recipe Directions for Bulgar and curried veggies

  1. cook bulgar until tender in 2.5 cups of boiling water (drain excess water if necessary)

  2. drain chickpeas

  3. thinly slice scallions

  4. finely chop carrots

  5. In large frying pan or wok add .5 t of tumeric, 1 t of cumin, 1 t of coriander, olive oil and carrots. Cook on medium until carrots are tender.

  6. Add undrained tomatoes and scallions (reserve some green slices for garnishing later). Cook until hot.

  7. Add in cooked bulgar, remove from heat.

  8. Garnish with remaining scallions.

Categories

Main Dish

Nutrition Facts
Serving Size 661.7g
Amount Per Serving
Calories
317
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
0.9g
4%
Trans Fat
0.0g
Sodium
235mg
10%
Potassium
123mg
4%
Total Carbohydrates
52.1g
17%
Dietary Fiber
10.3g
41%
Sugars
5.1g
Protein
8.9g
Vitamin A 117% Vitamin C 18%
Calcium 3% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
B-
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • Very high in vitamin A
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