Spiced Veggies with Polenta and Cilantro-Peach Chutney |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You may use any vegetable for this dish. Cilantro or coriander chutney is served with snacks and meals. You have a number of options as to what to add to this chutney. The chutney can be easily made in advance and frozen or refrigerated. Ingredients:
12 pieces polenta, cut into strips |
2 cups fresh broccoli, trimmed,washed and separated in small florets |
1/2 lb baby portabella mushrooms |
3/4 cup frozen artichoke heart |
2 onions, chopped |
2 small chopped tomatoes |
1 tablespoon oil |
1 tablespoon minced garlic |
1/2 teaspoon cumin powder |
1/2 teaspoon turmeric powder |
1/2 teaspoon crushed green chili pepper |
1/4 teaspoon red chili powder |
1 teaspoon coriander powder |
1 teaspoon salt |
1/2 teaspoon garam masala |
1 bunch fresh cilantro (coriander) |
2 ripe peaches |
2 tablespoons lemon juice |
4 green chilies |
1/4 inch ginger |
1/4 teaspoon red chili powder, to taste |
1/2 teaspoon ground pomegranate seeds |
1 teaspoon mango powder |
1/2 teaspoon black salt |
1 teaspoon salt |
Directions:
1. Brush the polanta pieces with oil and bake in 500 degree oven for 5-10 minutes, turning once.
2. Rinse mushrooms, pat dry, and dice.
3. Heat the oil in a skillet on medium-high heat.
4. Add garlic and onions; stir until light brown.
5. Add the broccoli pieces and stir for a couple of minutes.
6. Add all the seasonings except garam masala; stir for less than a minute.
7. Add tomatoes; cook for a couple of minutes.
8. Add the mushrooms and artichoke hearts; cook for about 5 minutes, increasing heat if the mushrooms leave too much water.
9. Stir in garam masala.
10. Spread the polanta pieces on a platter, top with spiced vegetables, and serve with the following chutney.
11. Cilantro Peach Chutney: Snip, wash, and chop the cilantro.
12. Wash and cut the peaches.
13. Put everything in a blender, and grind using about 1/4 cup water as needed for semi liquid consistency.
14. The ingredients must be ground completely.
15. Store in a nonmetallic container in the refrigerator.
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