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Cauliflower Bulgur with Curry and Egg
(0)
40 min
Under an hour
Gurkerl Küche
Dieser Karfiol-Bulgur ist die perfekte Wahl für ein leichtes, aber sättigendes Mittag- oder Abendessen. Die Kombination aus fein geraspeltem Karfiol, herzhaftem Bulgur und orientalischen Gewürzen wie Curry und Koriander sorgt für ein wahres Geschmackserlebnis. Serviert mit cremigem Joghurt und wachsweichen Eiern ist dieses vegetarische Gericht nicht nur gesund, sondern auch im Handumdrehen zubereitet. Ein echtes Wohlfühlessen aus der Gurkerl-Küche!
Ingredients
Preparation method
Roughly chop the cauliflower in a food processor or with a grater until it has a rice-like consistency. Briefly crush the coriander seeds in a mortar to release their aroma, but do not grind them finely.
Place bulgur, the chopped cauliflower, salt, coriander, and raisins in a wide pot and mix well. Add the butter and pour in 350 ml of cold water. Put on the lid and bring to a boil.
Let the mixture simmer gently for about 3 minutes, then stir briefly and cover again. Reduce the heat to a minimum (or turn it off completely for a thick-bottomed pot) and let it swell for approx. 15–20 minutes until the bulgur is soft and the water has been completely absorbed.
Chef's tip
For a vegan version, you can replace the butter with olive oil and omit the yogurt and eggs, or replace them with plant-based alternatives.
Nutritional values
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