Carrots are the best vegetables to match with curry, so that I named this dish Curried Carrots. It's perfectly seasonal as you can add to carrot any vegetables you have at hand, but never forget carrots which are available year round! I always choose vegetables of different colors to balance. —heirloom
broccoli (stalk removed)
medium cauliflower (stalk removed)
plain yogurt (1 small container) or more to taste
Rinse all vegetables and peel them if needed. Dice them in cubes of the same size, not bigger than ½ inch.
Thinly slice shallot and leek.
Put some water in a sauce pan over high heat and keep it simmering while cooking vegetables.
Put oil, soy sauce, curry, pepper, and red pepper into a heavy bottomed skillet over medium heat. When oil is hot add shallot and leek and let cook 2-3 minutes until golden brown.
Add vegetables, reduce the heat and cook stirring once in a while. If it's necessary for them not to burn or stick, add some simmering water little by little. It's important to add only the minimum amount of water each time otherwise vegetables will boil. Let cook for about 15 minutes.
In the meanwhile make pilaf. Put the butter in a heavy bottomed pot (cast-iron would be best) with angel hair pasta. Let them cook over high heat until medium brown color.
Add bulgur and toast for 1-2 minutes stirring constantly. Add salt, pepper and water. Stir once and bring to boil. Cover with the lid, reduce to minimum heat and let cook for 20 minutes without opening the pot.
RETURN TO VEGETABLES. After about 15 minutes they are cooking add yogurt, stir and taste them. Adjust seasoning to your taste and let cook for another 5-10 minutes.
SERVE. Use a fork to crumb bulgur. Serve family style or scooping bulgur in every dish and accompanying it with vegetables.