BULGUR & BUTTERNUT SQUASH PILAF
 
2 Tbsp. olive oil
1½ cups onions, diced
1 butternut squash (or equal amount of sweet potatoes), diced into ½" pieces
1 red or green pepper, finely chopped
1 Tbsp. garlic, minced
1 tsp. cinnamon
1 tsp. garam masala
Pinch of dried chili powder (optional)
1 can (28 oz.) diced tomatoes
¼ cup currants
½ tsp. sea salt
¼ tsp. black pepper
1½ cups vegetable stock
1¾ cups bulgur

 Herbed Yogurt Sauce
 Mix together and serve on side:
 1 cup yogurt
 1½ tsp. minced garlic
 Minced fresh mint
 
In a large pot heat vegetable oil, add onions and sauté until soft but not browned. Add the squash and/or sweet potatoes and cook for 5 minutes. Add the green peppers, garlic, cinnamon, garam masala, chili powder, diced tomatoes, currants, salt, pepper, and vegetable stock. Bring to a boil; turn down the heat and simmer until the squash and potatoes are just cooked.
 
Add the bulgur and turn the heat back up to high. Once the pot comes to a boil again, stir well, turn the heat to low and cover the pot. Cook for 15 minutes. Turn heat off and let pot sit with the cover on for another 15 minutes. Serve with herbed yogurt.
 
 Serves 8
  
Vermont Zen Center Recipes

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