Bulgur pan with broccoli and pointed peppers

Ingredients for 4 servings:

• 1 head of broccoli
• 3 pointed peppers, red
• 2 onions, red
• 2 cloves garlic
• 1 cup bulgur, coarse, approx. 180 g
• 350 ml vegetable stock
• 1 tsp, leveled curry powder
• salt and pepper
• 1 bunch of parsley

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, vegan

Divide the broccoli into florets and slice the bell peppers into rings. Dice or finely chop the onions, garlic, and parsley. Heat a deep pan with oil and briefly sauté the onions, garlic, and bell peppers until translucent. Add the broccoli and sauté. Season the vegetables with salt, pepper, and curry powder. Then add the parsley and bulgur. Stir everything together and pour in the broth. Simmer on medium heat for about 15-20 minutes; do not boil until the bulgur has absorbed the broth. You can eat the stir-fry as is, or, as I often do, with a dollop of herb curd cheese. I like it with or without it.