• 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.**