Spiced Veggies With Polenta And Cilantro-peach Chutney

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 ¼ cup water as needed for semi liquid consistency.
• 14 the ingredients must be ground completely.
• 15 store in a nonmetallic container in the refrigerator.