Spiced Veggies with Polenta and Cilantro-Peach Chutney Recipe

Name: Spiced Veggies with Polenta and Cilantro-Peach Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pieces polenta, cut into strips; 2 cups fresh broccoli, trimmed,washed and separated in small florets; 12 lb baby portabella mushrooms; ¾ cup frozen artichoke heart; 2 onions, chopped; 2 small chopped tomatoes; 1 tablespoon oil; 1 tablespoon minced garlic; ½ teaspoon cumin powder; ½ teaspoon turmeric powder; ½ teaspoon crushed green chili pepper; ¼ teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon salt; ½ teaspoon garam masala; 1 bunch fresh cilantro (coriander); 2 ripe peaches; 2 tablespoons lemon juice; 4 green chilies; 14 inch ginger; ¼ teaspoon red chili powder, to taste; ½ teaspoon ground pomegranate seeds; 1 teaspoon mango powder; ½ teaspoon black salt; 1 teaspoon salt

Servings: persons

12 pieces polenta, cut into strips
2 cups fresh broccoli, trimmed,washed and separated in small florets
12 lb baby portabella mushrooms
¾ cup frozen artichoke heart
2 onions, chopped
2 small chopped tomatoes
1 tablespoon oil
1 tablespoon minced garlic
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon crushed green chili pepper
¼ teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon salt
½ teaspoon garam masala
1 bunch fresh cilantro (coriander)
2 ripe peaches
2 tablespoons lemon juice
4 green chilies
14 inch ginger
¼ teaspoon red chili powder, to taste
½ teaspoon ground pomegranate seeds
1 teaspoon mango powder
½ teaspoon black salt
1 teaspoon salt

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.

697

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 12 pieces polenta, cut into strips, 2 cups fresh broccoli, trimmed,washed and separated in small florets, 12 lb baby portabella mushrooms, ¾ cup frozen artichoke heart, and more.

Yes, Spiced Veggies with Polenta and Cilantro-Peach Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Veggies with Polenta and Cilantro-Peach Chutney

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