with Buttery Bulgur
This fragrant pork-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 pork • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Green onion • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Ground Pork
250 g
Indian Spice Mix
1 tbsp
Curry Paste
2 tbsp
Baby Spinach
56 g
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Bulgur Wheat
0.5 cup
Unsalted Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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 heat.
- When hot, add pork to the dry pan. Cook, breaking up pork 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 and curry paste. 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 and 1 tbsp (2 tbsp) butter. 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 pork curry.
- Sprinkle with remaining green onions.
670
kcal
Calories
37
g
Fat
16
g
Saturated Fat
50
g
Carbohydrate
4
g
Sugar
7
g
Dietary Fiber
37
g
Protein
130
mg
Cholesterol
510
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
6
mg
Iron
with Spinach, Peppers and Buttery Bulgur
