Curried bulgur wheat salad

Curried bulgur wheat salad

So it seems that when I eat vegan, I eat a lot of carbs. I’m sure that’s not the case for all vegans, but since I’m relying more on beans and lentils for protein, without being willing to give up my usual potatoes and pasta, my carb intake has pretty much doubled.

I’m not sure whether I’m complaining about this or not.

On the one hand, it seems like it can’t be healthy. Carbs are the devil, right?

On the other hand… carbs are clearly awesome.

Curried bulgur wheat salad

Take this curried bulgur wheat salad, for example. It’s almost entirely carbs, but I somehow still manage to convince myself it’s a full meal. And it was wonderful.

I made a big batch of this and it did packed lunches for days (it’s best at room temperature, so perfect for eating on the go). Considering my morning routine pretty much consists of stumbling from my bed to the bathroom to the front door, it’s great when I have something already made to grab without needing to open my eyes by more than a couple of millimetres.

Curried bulgur wheat salad

I’m already thinking of a million different ways to mix up this ‘salad’ (which totally isn’t a salad, I’m fully aware) and customise it depending on what I feel like at the time. The curry flavour in this recipe is quite mild – just enough to add a bit of flavour to the bulgur wheat, which isn’t the most flavourful cereal out there. If you want to add even more flavour, I’m thinking some sultanas or raisins would be a good addition – and if you want even more carbs (I salute you), you could try adding some chickpeas.

Curried bulgur wheat salad
Prep time
Cook time
Total time
Recipe type: Side dish
Yield: Serves 4-6
  • 150g bulgur wheat
  • 2tbsp extra virgin olive oil
  • 2tbsp agave nectar
  • ½tsp curry powder (adjust to taste)
  • Salt
  • Black pepper
  • 1 carrot, grated
  • 1 green pepper, finely diced
  • 3 spring onions, sliced
  • 150g sweetcorn
  • 40g pine nuts
  • 4tbsp fresh coriander, chopped
  1. Boil the bulgur wheat according to the instructions on the packet (around 10 minutes)
  2. Combine the olive oil, agave nectar, curry powder, and some salt and pepper in a jug, and mix well.
  3. When the bulgur wheat is cooked, drain it and add the dressing and all other ingredients.
  4. Mix well, and either serve immediately, or keep in the fridge for a few days.

Curried bulgur wheat salad


    • says

      Hi Becca, I think for myself I would cut out /substitute for the sweet corn and the carrot something likes shredded courgette, avocado, something not quite so carb heavy. OR change the bulghur wheat to quinoa. This will cut a huge amount of carbs out of the dish. Otherwise, yeah, it looks really good. Good luck with the vegan challenge – it’ll be interesting to see what recipes you come up with!
      (Just found your website/blog while on Pinterest. I am an elderly Liverpudlian exiled to the wilds of Norfolk, still missing the old place…… )
      Lynne Gill recently posted…Green Shoots.My Profile

  1. says

    I love bulger wheat and just made some tabbouleh this week with it. I think if you’re eating carbs, you have to make them good, healthy carbs with whole grains and nutritious veggies. And you have! It’s just those “white foods” with the empty carb calories to avoid. Your bulger salad looks wonderful!
    Sylvia recently posted…Beef and Black Bean Enchilada CasseroleMy Profile

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