Kush
By Yankee Magazine|May 08 2003|
Yield
4 to 6 servings
Ingredients
1 cup bulgur (preferably coarse)
2 teaspoons curry powder
2 cloves garlic
4 tablespoons tamari or other soy sauce
water, to cover
4 tablespoons olive oil
1/2 cup grated carrots
1 green or red bell pepper, diced
1 cup finely chopped cauliflower
1 small red onion, diced
Instructions
Put the bulgur into a medium bowl and add the curry powder, garlic, and tamari or soy sauce. Blend well, using a large spoon. Pat the bulgur down evenly. Add enough water (about 2 cups) to cover the top of the bulgur by about 1/4 inch. Stir and pat down again, so the bulgur will be evenly moist. Cover and let sit at room temperature for about 1 hour, or until bulgur has softened and absorbed all the liquid. Add the oil and stir well. Add the vegetables, stir, and serve at room temperature.
