Bulgar with Curried Potatoes and Peas

from: Vegetarian Times, January 2009
serves 6


3/4 cup bulgur
2 medium potatoes, diced
2 tbsp fresh minced ginger
1 tbsp red curry powder
1 cup frozen peas

1. Bring 1 1/2 cup 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, add potatoes. Cook 12 to 13 minutes or beginning to brown. Stir in ginger and curry powder, and cook 2 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.

Nutritional Data:
120 calories
5 grams protein
.5 grams total fat (.0 gram saturated fat)
26 grams carbohydrates
0 mg cholesterol
246 mg sodium
7 grams fiber
7 grams sugar

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