Savoury bulgur dalia with vegetables and cumin

Ingredients

For 1 serving

• Bulgur50 g
• Carrots50 g
• Peas50 g
• Tomatoes60 g
• Onion30 g
• Cumin1 teaspoon
• Turmeric1 pinch
• Ginger3 g
• Peanut oil2 teaspoons
• Cilantro3 g
• Saltto taste

Contains: gluten, nuts,

Method

1. Finely chop the onion, peel and chop the ginger, peel the carrots and cut them into cubes of about 1 cm, dice the tomatoes and chop the coriander.
2. Heat the groundnut oil in a pan over medium heat, add the cumin and toast it for a few seconds until fragrant; add the onion, ginger and carrots and cook for 4 minutes, until the onion is soft.
3. Add the bulgur, tomatoes, peas, turmeric and salt, stir and pour in water equal to about three and a half times the volume of the bulgur.
4. Bring to the boil, turn to low, cover and cook for 15 minutes, stirring now and then, until the bulgur is soft and the porridge creamy; add a splash of hot water if it gets too dry.
5. Turn off the heat, leave for 1 minute and finish with the coriander.