Return to Content


0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 4 to 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 cup bulgur (preferably coarse)
  • 2 teaspoons curry powder
  • 2 cloves garlic
  • 4 tablespoons tamari or other soy sauce
  • water, to cover
  • 4 tablespoons olive oil
  • 1/2 cup grated carrots
  • 1 green or red bell pepper, diced
  • 1 cup finely chopped cauliflower
  • 1 small red onion, diced


Put the bulgur into a medium bowl and add the curry powder, garlic, and tamari or soy sauce. Blend well, using a large spoon. Pat the bulgur down evenly. Add enough water (about 2 cups) to cover the top of the bulgur by about 1/4 inch. Stir and pat down again, so the bulgur will be evenly moist. Cover and let sit at room temperature for about 1 hour, or until bulgur has softened and absorbed all the liquid. Add the oil and stir well. Add the vegetables, stir, and serve at room temperature.
Updated Thursday, May 8th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111