1. Place bulgur in a saucepan, cover with plenty of water. Add salt, simmer for 15-20 minutes, or until tender. Drain, rinse under cold water.

2. Grate ginger, carrots and zucchini. Chop onion and garlic. Add all to a large deep pan with oil and cook over medium heat for 2-3 minutes. Add garam masala.

3. Chop and add tomatoes, stock cube and 1 cup water to pan. Simmer for 10-15 minutes. Remove from heat, stir in yoghurt. Using a stick mixer, blend until sauce is semi-smooth.

4. Drain and rinse beans, wash spinach. Add to masala and stir until spinach is wilted. Season to taste with salt and pepper.

5. Serve with bulgur, garnish with chopped parsley.

Tip!
Add ground chilli or chilli flakes to the curry if you prefer a little heat.

300g bulgur wheat

1 tbsp ginger, grated
2 carrots
1 zucchini
1 onion
2 garlic cloves
1 tbsp oil, for cooking
3 tsp garam masala

3 tomatoes
1 vegetable stock cube
1 cup natural yoghurt

400g mixed beans
400g adzuki beans
100g baby spinach

1/2 packet parsley, chopped
salt and pepper, for seasoning