One-Pan Bulgur & Bean Curry
Prep. Time
10 minutes
Cook Time
50 minutes
Servings
4-6 plates
Difficulty
Easy
Soy-Free, Nut-Free, dairy-free, egg-free
Some nights I just want everything to happen in one pan — no juggling pots, no sink full of dishes. This vegan bulgur and bean curry came out of that mood and has become a regular in our rotation. Bulgur gives it that satisfying chew, the beans add protein, and coconut milk ties it all together in a creamy curry sauce that tastes like you worked harder than you did.
I throw in whatever vegetables I have — spinach, cauliflower, onion — and season it with curry powder, paprika, turmeric, and soy sauce. Everything simmers together until the flavors blend and the kitchen smells incredible. It’s hearty, simple, and travels well too — exactly the kind of dinner that works for busy weekdays or RV nights on the road.
Ingredients
1.5 cups bulgur
1 can beans (any type – chickpeas, kidney, or white beans work)
2 cups spinach leaves (fresh or frozen)
1 small red onion, thinly sliced
1 cup cauliflower small floret pieces
1 cup (8 fl.oz) coconut milk
1 cup vegetable broth
3 tbsps olive oil
1 tsp curry powder
½ tsp turmeric
1 tsp paprika
2 tbsps soy sauce
2 tbsps silan
Salt and pepper to taste
Instructions
Preheat oven to 200°C (400°F).
Layer the base: Spread the bulgur evenly across the bottom of a medium casserole dish.
Add beans and veggies: Scatter the beans, spinach, sliced red onion, and cauliflower on top of the bulgur.
Mix the liquids: In a bowl, whisk together coconut milk, vegetable broth, soy sauce, silan, and spices (curry, turmeric, paprika, salt, pepper).
Assemble: Pour the mixture over the vegetables and bulgur. Drizzle with olive oil on top.
Cover tightly with aluminum foil to trap the steam.
Bake for 35–40 minutes, or until the bulgur is tender and most liquid is absorbed.
Remove the foil, and return the dish to the oven for 10 more minutes to give everything a nice roast.
Serve warm.
Keep refrigerated in an airtight container up to 4 days.
Notes
Silan is optional but adds depth to the falvors, so I recommend to not skip.
Did you know? Bulgur is a whole grain rich in fiber, plant-based protein, and essential minerals like iron and magnesium, making it a nutrient-dense base that keeps you full and supports steady energy throughout the day.
To make this a gluten-free meal, replace the bulgur with rice - it'll be just as tasty!
Coconut milk can be substituted with more broth, if preferred.
Soy sauce can be substituted with salt.
If preferred or to go with what you have in your pantry, spinach leaves can be substituted with kale. It can also be skipped all together. Feel free to play with the added veggies. Other options that can fit here are peas, chard leaves (stems removed), sliced carrots and yellow onion.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.