Saturday, June 13, 2009

Potato & Carrot Sweet Yellow Curry with Bulgur

There is an Alcoholics Anonymous idiom that goes, "If you hang out in a barber shop long enough, sooner or later you're bound to get a haircut."

This is what came sailing out of my subconscious when I joined my friends at - of all places - Northcenter's annual RibFest yesterday evening. If you have ever had the pleasure of being within inhaling distance of smoked barbeque pork ribs on a summer night, you know what I mean. And RibFest is about a 3/4-mile-long corridor of just that.

I made this delicious curry for dinner, filling up on purpose before I went to the festival. But there's a reason you don't find many priests roaming around whorehouses: temptation. Since I am a FLEXitarian after all, it wouldn't have been the end of the world if I'd tried a rib - as it turned out, I only had enough money for a Bud Light, and this time, alcohol won out over rib meat as the Eden's apple of my Friday night.

That said, this is a delicious, filling, and simple curry recipe that would be delicious with beef, chicken, tofu, or anything else you want to add to it. I think when I reheat the leftovers, I'll add the bit of broccoli that didn't go into my veggie-stuffed mac 'n' cheese (rest assured, the recipe for that is coming soon).



1 baking potato, peeled and chopped into large pieces
1 carrot, peeled and chopped into medium pieces
1 red chili, seeded and cut into smallish pieces
1/2 red onion, cut into chunks
1 medium tomato, cut into large chunks
2 T. olive oil
2-3 T. sweet yellow curry powder
2 T. brown sugar
1 can lite coconut milk
2 T. smooth natural peanut butter
1/4 c. white wine (optional - can replace with water)
1/4 c. water
1/2 c. bulgur, according to directions on package (basically just simmer it - 2 parts water to one part bulgur - until it's chewy but not mushy; season with a little salt)
salt to taste


Par-boil the potato and carrot until tender, but not mushy. Drain and set aside.


Heat the olive oil in a skillet over medium heat. Saute the onion and chili until softened. Add the tomato, seasoning all this with a little salt, cooking until the tomato starts to break down, about 3 minutes. Pour in the white wine and stir, letting it boil until the alcohol evaporates. Add the curry powder and stir to combine.


Add the potato and carrot, coconut milk, peanut butter, brown sugar, and water. Stir to combine. Bring the heat to a low boil and let it cook until the curry thickens a bit. Serve over the cooked bulgur. Enjoy!

Thanks for reading! More soon...

1 comment:

Emily said...

i'm so glad you entered the world of bulgar! next week we shall my make bulgar salad. its yummy and veggitastic!

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