Bulgur wheat with chickpea, courgette and potato curry
½ can of chickpeas
½ medium courgette
4-6 baby potatoes
1 small carrot grated
¹\⁴ parsnip grated
1 tin of coconut milk
1-2 tablespoons of curry powder or paste of your choice
Tablespoon of oil
150-250g of bulgur wheat
Tablespoon of finely chopped chives for decoration
Boil the baby potatoes. Let them cool down and cut into quarters. While baby potatoes are boiling, chop the onion and courgette. Grate the carrot and parsnip.
Heat up a pan, add oil and finely chopped fresh chilli and garlic. Add onions, parsnip and carrot. Fry for about 3 minutes and add courgette. Fry till golden. Add coconut milk and curry powder. Mix in chickpeas. Season with a pinch or two of salt. In meantime, prepare bulgur wheat as per the instructions on the packaging (it normally takes 8-10 mins to cook).
Once the curry sauce thickens, place some bulgur wheat on a plate, poor the curry sauce on top and finish with a sprinkle of chives.
Hope you enjoy this curry dish as much as we do. Looking forward to hearing your thoughts.