Bulgur with Green Beans in Curry Sauce

Servings: 4
Prep time: 20
Cooking time: 30
  1. Boil slowly the zucchini into small cubes in a liter of lightly salted water for 10 minutes. Then drain with a slotted spoon, leaving the pot on the fire.
  2. Check the beans and plunge into the water brought to a boil, steam again for 10 minutes. Drain retaining the cooking water.
  3. Pour the zucchini in the now warm blender and hearty curry, then shake it by pouring a little broth of vegetables, until you get a thick sauce.
  4. Recover 300 ml of the cooking water and a smaller pot add to the bulgur. Bring gently to the boil and continue over low heat until all the liquid is absorbed.
  5. Chop the green beans in a bowl and toss with a tablespoon of olive oil, plenty of freshly ground coriander and chives, then mix well.
  6. Shell the cooked bulgur spreading it in a tray, add the green beans and transferred all the plates; cutlery at the center of the sauce and serve.