• Before starting, wash and dry all produce.
• Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
• Peel, then mince or grate garlic.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Roughly chop spinach.
• Roughly chop cilantro.

• Heat a medium pot over medium.
• When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot for 1 min, until melted. 
• Add half the garlic. Cook 1min, stirring often, until fragrant. 
• Add half the broth concentrate, 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high. 

• Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
• Let stand 15-16 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, heat a large pot over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pot 30 sec, until melted.
• Add onions, zucchini, remaining garlic, Beyond Meat® and 1/4 tsp (1/2 tsp) sugar. Cook 5-6 min, breaking up patties into smaller pieces, until crispy.**  
• Season with salt and pepper.

• To the pot with Beyond Meat®, add curry paste, coconut milk, remaining broth concentrate and 1/4 cup (1/2 cup) water. Bring to a boil over high.
• Once boiling, reduce heat to medium-low and simmer 3-4 min, stirring occasionally, until sauce thickens slightly.
• Season with salt and pepper.
• Remove from heat.
• Add spinach. Stir 1-2 min, until wilted.

• Fluff bulgur with a fork.
• Divide bulgur between bowls. Top with Beyond Meat® curry.
• Sprinkle with cilantro.

If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the chicken, breaking up patties into smaller pieces, until crispy.**