Curried bulgur wheat with roasted cauliflower and chickpeas
Perfect as a side dish or light lunch. Fibre-rich bulgur wheat helps improve digestion and gut health and benefits from lots of spices and herbs. A 500g bag costs little more than £1, but bulking it out with dried fruit and vegetables helps it go further.
Ingredients
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1
small orange cauliflower, broken into small florets
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1/2 x 400g can
chickpeas, drained
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1/2 tbsp
olive oil
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1 tsp
medium curry powder
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400ml
vegetable stock
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100g
bulgur wheat
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1 tbsp
rogan josh curry paste
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80g
frozen peas
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Small handful of fresh coriander, finely chopped
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30g
raisins
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1 tsp
extra-virgin olive oil
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FOR THE DRESSING
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100ml
natural yoghurt (0% fat)
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1 tsp
mango chutney
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1
lime, 1/2 juiced, 1/2 cut into wedges
Directions
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Coat the cauliflower and chickpeas in the olive oil and curry powder and spread out on a baking tray. Season well and cook in a preheated oven at 200C for 20-25 minutes until crisp and golden.
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Meanwhile, add the stock to a small saucepan and bring to the boil. Stir in the bulgur wheat with the curry paste and cover with a lid. Leave to simmer for 15 minutes, then remove from the heat.
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Drain off any excess water and leave to stand for 10 minutes while you microwave the peas until piping hot.
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Make a quick dressing by combining the yoghurt with the mango chutney and a squeeze of lime juice. Season to taste and set aside.
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Fluff the grains with a fork and add to a bowl with the fresh coriander, raisins, extra-virgin olive oil and the roasted chickpeas. Stir in some lime juice to taste and check the seasoning.
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Divide the curried bulgur wheat between bowls and top with the roasted cauliflower. Serve with the yoghurt dressing on the side.
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