with Buttery Bulgur
This fragrant chicken-and-veggie curry is hearty and filling, ready to crush any Indian food craving you have! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground chicken • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Green onion • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).
Allergens
Utensils
Tags
Ground Chicken
250 g
Indian Spice Mix
9 g
Baby Spinach
56 g
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Bulgur Wheat
0.5 cup
Yogurt Sauce
3 tbsp
Unsalted Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high.
- When hot, add chicken to the dry pan. Cook, breaking up chicken into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper.
- Add peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Reduce heat to medium.
- Add Indian Spice Mix. Cook, stirring constantly, until fragrant, 1 min.
- Add 1/2 cup (1 cup) water. Cook, stirring occasionally, until thickened slightly, 1-2 min.
- Add spinach. Stir until spinach is wilted, 30 sec.
- Season with salt and pepper.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter. Stir in half the green onions.
- Divide bulgur between bowls.
- Top with chicken curry.
- Sprinkle with remaining green onions.
- Dollop over yogurt sauce.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook the pork.**
490
kcal
Calories
20
g
Fat
8
g
Saturated Fat
48
g
Carbohydrate
4
g
Sugar
7
g
Dietary Fiber
32
g
Protein
130
mg
Cholesterol
520
mg
Sodium
0.4
g
Trans Fat
1300
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
with Spinach, Peppers and Buttery Bulgur
