Mixed vegetables with bulgur by Susanne and Marcus

Ingredients for 3 servings:

• 50 g bacon, finely diced
• 1 m.-sized onion(s)
• 4 stalk(s) Celery
• 1 stalk(s) leek
• ½ head of broccoli
• 2 m.-large tomato(s)
• 1 tbsp tomato paste
• some ginger
• 2 tbsp olive oil
• 1 cup bulgur
• 2 cups water
• some vegetable broth, granulated (organic)
• 2 tsp curry powder
• some spice mix (couscous spice)
• salt and pepper
• chili powder
• herbs to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Variable vegetable dish

First, clean the celery stalks, leek, onion, ginger, broccoli, and tomatoes and cut them into small cubes. Bring two cups of water to a boil with a little salt and, if desired, a little vegetable stock. Briefly rinse the bulgur with cold water (follow the package instructions), then add it to the boiling water. Reduce the heat and let the bulgur steep. Season with couscous seasoning. Meanwhile, heat a little oil in a large pot and cook the onions and bacon until translucent, then briefly fry the tomato paste. Then add the leek and celery and fry briefly. Then add the remaining vegetables and fry briefly. Deglaze with a little water seasoned with vegetable stock. Reduce the heat. Add the ginger and season with pepper, salt, curry, and chili. Let steep for 5-15 minutes, stirring regularly. At the end, stir in some fresh herbs for an even fresher taste. Serve the vegetables with the bulgur.