Summary

Ingredients

• 250 g bulur
• 400 ml vegetable stock
• 400 ml coconut milk
• 300 g pineapple
• 1 tablespoon garam masala
• salt and pepper
• Chilli powder
• cumin

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Instructions

1. Cook 250g bulgur in 400ml vegetable stock over low heat for 15 minutes until dry.
2. While the bulgur cooks, cut 300g pineapple into small pieces.
3. Mix the cooked bulgur with 1 tablespoon garam masala, 400ml coconut milk, and pineapple pieces.
4. Season with salt and pepper, chilli powder, and cumin to taste.
5. Heat the mixture over low heat for 2 minutes until warmed through.