7 ounces vegetable broth
7 ounces unsweetened coconut milk
10 ounces #3 coarse bulgur wheat
1 teaspoon turmeric
1 teaspoon curry
8 ounces small broccoli
1 ½  yellow or red bell pepper
1 onion
12 cherry tomatoes
1 small cucumber
4 tablespoons pine nuts
olive oil
freshly ground peppers


1. In a pot, combine broth, coconut milk, turmeric and curry. Bring to a boil. Add bulgur, cover pan and remove from heat. Let stand about 30 minutes.

2. Rinse and peel vegetables. Blanch broccoli in salted boiling water about 8 minutes, then drain and rinse with cold water. Rinse and halve peppers, remove seeds and ribs, and thinly slice. Peel and slice onion. Rinse and halve tomatoes. Peel and halve cucumber lengthwise, remove seeds, and slice 1/2 inch thick.

3. Toast pine nuts in a dry frying pan until golden. Remove from heat and let cool.

4. In a frying pan, cook onion in 1 tablespoon hot oil until translucent. Add broccoli and peppers and sauté briefly. Mix in tomatoes and cucumber, remove from heat and season with salt and pepper. Mix vegetables and pine nuts into bulgur.  Season with salt and pepper and divide among bowls.