Slowly softening the onion and garlic is key to a silky, creamy blended sauce. If you have Madras curry powder, use it for slightly more heat and richer flavor; standard curry powder will also be great.

Ann Taylor Pittman
This Story Originally Appeared On


Credit: Jennifer Causey

Recipe Summary test

20 mins
20 mins
Serves 1 (serving size: 1/2 cup bulgur and about 1 1/4 cups korma mixture)


Ingredient Checklist


Instructions Checklist
  • If you haven't yet, make your bulgur (recipe here.) Then shell edamame to equal about 1/3 cup; discard pods, and set aside beans.

  • Heat oil in a medium-size heavy skillet over medium-low. Add onion and garlic; cook, stirring occasionally, until tender, about 10 minutes. Stir in curry powder, salt, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a blender. Add almond milk and tomato paste; process until smooth.

  • Wipe skillet clean with paper towels. Heat skillet over high. Add okra, cut sides down, and cook until slightly charred, 3 to 4 minutes. Turn pods over, and cook 1 minute. Remove from skillet. Remove skillet from heat, and let cool briefly. Return skillet to medium heat. Add curry sauce, green peas, and shelled edamame to skillet; cook until heated through and sauce thickens slightly, about 4 minutes. Spoon Simply Seasoned Bulgur into a bowl; top with curry mixture and okra.

Nutrition Facts

484 calories; fat 27g; saturated fat 3g; protein 15g; carbohydrates 49g; fiber 13g; sugars 9g; sodium 865mg.