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Curry Strips with Bulgur

Curry Strips

Today we have vegan curry strips with bulgur! The preparation takes only a few minutes, making this dish ideal for when you’re short on time.


Curry Strips:

  • 300g bulgur
  • 200g dried soy strips
  • 400ml vegetable broth
  • 1 tbsp margarine
  • 3 spring onions
  • 250g peas
  • ½ tsp garlic
  • 200g vegan cream
  • ½ tsp turmeric
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp curry powder
  • ½ tsp chili powder
  • ½ tsp paprika powder

Note: With or without soy, this curry is an absolute delight. The dish can also be wonderfully combined with zucchini, cauliflower, or mushrooms.


Step 1:

First, bring the bulgur to a boil in a pot with water. For extra flavor, you can add some salt or broth to the water. In a second pot, cook the soy strips in the broth for 10 minutes.

Step 2:

While the bulgur and soy are cooking, take a deep pan and melt some margarine in it. Briefly sauté the vegetables before adding all the spices and the cream.

Once the soy strips are done, drain, squeeze out excess liquid, and add them to the sauce. Then, briefly bring the sauce with the soy strips to a boil.

Step 3:

When the bulgur is done, you can serve your curry strips. A piece of lemon and fresh mint give the dish a fruity, fresh note.