13 January, 2011

Curried Bulgur with Carrots and Raisins

It's winter finally in Dubai. It's so cold that one wants to wear long pants and long-sleeve shirts and sometimes even socks. This is as bad as it gets. Most Europeans and North Americans will laugh about this. But I am telling you: after almost 7 years in Dubai, one of the hottest places in the world, one becomes a sissy when temperatures drop to 20C/68F or below and a cold wind blows.

We usually spend winter in Dubai, as it is actually pleasant. I hear my my mom in Germany complain about the weather all year round (this is a very German disease: weather is always an issue, no matter how hot, cold, wet, dry or just right it is).  I haven't seen snow in years. And I do not possess proper winter clothing anymore. I don't long to be back to dark, cold and wet German winter days.
However, I appreciate winter meals: warming soups, spicy dishes and of course the sweet stuff that always goes down well when it's cold.

This bulgur dish is one of those: it's spicy, it's sweet, it's comforting. It's something that you have in a bowl on the sofa with a blanket over you legs. I found it in Mark Bittmann's How To Cook Everything.  I made it last winter for the first time, and rediscovered the recipe this winter while paging through the book again. It is simply something that will always appeal to you on colder days. Bon Appetit!
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CURRIED BULGUR WITH CARROTS AND RAISINS
adapted from Mark Bittmann's How To Cook Everything


1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 cup coarse grind bulgur
2 large carrots, grated
1 3/4 cups vegetable stock or water
1/4 cup blanched slivered almonds
1/4 cup raisins
salt and pepper to taste

Serves 4
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Heat oil over medium heat in a medium sized pot (that can be covered later). Add chopped onion and cook, stirring regularly, until it is soft, about 5 minutes.
Add curry powder and cook for another minute. Stir in bulgur until it is well coated with the oil. Add grated carrots and stir. Pour over with water/vegetable stock and stir in raisins  and almonds. Cover and cook on very low heat  for about 10 minutes. Take off the heat and let sit for another 15 minutes.  Season with salt and pepper to taste. Serve immediately.

How To Cook Everything: Simple Recipes for Great Food

8 comments:

  1. I've been pondering what to make for dinner tonight - when I saw this pop up in my reader, though, my mind was made up immediately! I've been chilled all day and I think this will be the perfect meal for tonight :)

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  2. How much would it cost for you to be my personal chef? ;)

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  3. @ Healthy Mamma
    Oh, this is such a nice compliment. Thanks so much!!

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  4. I found your blog a week ago and in that time I have made 4 of your recipes...they have all been awesome! Thanks so much! I really appreciate the combination of low GI and absolutely delicious!

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  5. I've been following for a couple of months now, and just wanted to let you know this recipe in particular has quickly become a staple... with more of your recipes taking over me and my husband's weekly line-up. This blog is incredibly helpful for my recently altered diet which takes into account my prediabeties with wheat sensitivities (diagnosed now at age 25... 105 lbs... it could happen to anybody!) the foods we were raised on are crippling our bodies before their time. I agree 100% with your ideas about whole foods. Grains may still be in for me, but boxed cereals and and whole wheat breads are out. Very refreshing to read about someone who *loves* to cook and eat but does not use refined and processed products.

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  6. @ Petite Cabbage Press
    I am glad you commented on my blog, and I am particularly grateful that you shared your current condition AND your age AND your weight.
    There is no denial that obesity is out there. But even slim people can live off wrong foods. I often argue with people who think that my family would be allowed to eat anything (like chocolates, sweets, and burgers) because we are slim, as if this would be OK as long as your a slim.

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  7. I've just found this recipe, made it and ate it. It' absolutely delicious! I going to make it for my friends so they could share my extasy ;) Thank you!

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  8. Fantastic recipe! With a very cold and rainy spring here in Bulgaria, this curried bulgur was the perfect comfort food for our supper last night and so moreish... I served it with homemade sheep milk's yoghurt as we are not on a dairy-free diet. Thank you so much!

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