Boil the eggs and then set aside when done (when cool, peel).
Cook the bulgur wheat according to packet instructions and throw in a pinch of chilli flakes. Keep warm. Heat the oil in a pan and fry spring onions till golden and then add Cool Curry mixing through and cook for a minute. Add the broccoli florets and peas and cook until soft, wilt in the spinach leaves. Fork the bulgur wheat then gently mix into the onion and spice mix. Quarter the eggs and add to the bulgur and coriander leaves. Squeeze over the lime juice and serve.
Enjoy!

A great dish for everyone – serving up a delicious spicy and vegetarian lunch or brunch using bulgur wheat which will keep you feeling full for longer. This is quick to make using Spice Way’s Cool Curry Spice Blend which contains: turmeric (an immune booster), cumin, fenugreek, coriander, mustard, cinnamon, ginger and cloves. And another time why not use Cool Curry with those Xmas turkey leftovers to make coronation turkey.