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Heather’s Bulgur and Vegetables

Potatoes – peeled and diced                      2

Carrots – peeled and sliced                         3

Zucchini – sliced                                                2

Onion – diced                                                    1

Tomato sauce                                                    1 can (about 300 mL)

Garlic – minced                                                 2 cloves

Canola oil                                                             1 tblsp

Fresh coriander – chopped                          1 tsp

Turmeric                                                              ¼ tsp

Salt and pepper to taste

Bulgur                                                                   1 cup

Cook bulgur according to directions on package.  In a pot, boil potatoes and carrots until tender.  Drain and set aside.  Heat oil in a large skillet and add garlic, onion and zucchini.  Cook until just soft.  Add remaining ingredients, as well as cooked carrots and potatoes.  Simmer for 30 minutes.  If the mixture becomes too dry, simply add more water (about ¼ cup).  Pour over bulgur and serve.