Wednesday: Thai Chili

Adapted from Clean Eating

Personal Note: Now if I find anything in a magazine with the word “Thai” in it, and SmithCale sees it….I have to make it. Not complaining, but I’m beginning to think the Curry smell will never come out of my pores completely. This was my first time to use bulgar, and as offensive as the names sounds, it wasn’t nearly as vulgar as I expected; It definitely added heartiness and a good texture.

Plan of Attack:

1. Cook ingredients in one pot!

Ingredients for 4:

1 ½ tsp red curry paste

1 tsp ground cumin

4 C veggie broth

½ C uncooked bulgar

1 medium sweet potato, peeled and cubed

1 green bell pepper, seeded and chopped

1 can red kidney bean, drained and rinsed

½ C light coconut milk (it won’t make your soup taste anything like coconut)

1 C tomato sauce

1 Tbsp tomato paste

½ C water

2 green onions, largely sliced on the diagonal

Instructions:

1. In a large pot add the red curry paste, cumin and ¼ C broth. Mash and mix the ingredients until smooth
2. Add remaining 3 ¾ C broth, bulgar, sweet potato and bell pepper. Heat pot over high heat until it reaches a boil. Cover with a lid, reduce heat to medium-low and cook for 10 minutes
3. Add beans, coconut milk, tomato sauce, tomato paste and ½ C water. Cook uncovered for 7 minutes until the bulgar is tender.
4. Garnish with green onions
5. Enjoy!