Prepare the vegetables. Peeled onion and garlic cut: onion-small cubes, garlic-chop with a knife. Fry the onion in preheated vegetable oil first and after 2 minutes add the garlic.
Add the peeled and sliced carrots, passeruem until the carrots are half-cooked.
Cut the prepared mushrooms into small cubes and add them to the pan with the vegetables. Fry, stirring occasionally, for 5 minutes.
We will prepare bulgur. We wash and put the bulgur in a sieve to remove the water.
Vegetables and mushrooms are pushed to the edge of the pan and add to the middle of the bulgur. Dry it (1 min.), add 1 tbsp. l. vegetable oil, sprinkle with curry and fry, stirring, for 1-2 minutes.
Add 300 ml of water, seasoning, salt and ground black pepper to the pan, mix. Reduce the heat to low, cover the pan with a lid and cook for 15-20 minutes or until the bulgur is fully cooked.
Broccoli is divided into inflorescences and cut into portions. Blanch the cabbage in boiling water. Then pour water into a saucepan, bring to a boil and spread the cabbage, salt and cook over low heat for 5-10 minutes or until tender.
Toss the finished broccoli in a colander.
Add the broccoli to the finished bulgur with the vegetables and mix. Serve the finished dish to the table hot.