Spiced Veggies with Polenta and Cilantro-Peach Chutney

May 26, 2023May 26, 20230 1
Spiced Veggies with Polenta and Cilantro-Peach Chutney Recipe
in Vegetarian

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
287
Sugar
11g
Fat
7g
Spiced Veggies with Polenta and Cilantro-Peach Chutney is a colorful and flavorful vegetarian dish that combines the goodness of fresh vegetables with aromatic spices and a tangy chutney. The dish originates from the Indian subcontinent and has since then become a favorite worldwide. The recipe features polenta strips, broccoli, baby portabella mushrooms, and artichoke hearts, which are sautéed in a mix of spices. The dish is then baked in the oven to bring out a crispy and delicious texture. The best part is the cilantro-peach chutney, which is a refreshing blend of cilantro, ripened peaches, and spices that adds a sweet and tangy flavor to the dish. This hearty and flavorful meal is perfect for lunch or dinner and can be served with rice, quinoa, or any other grain of your preference.

Instructions

1.Preheat the oven to 350°F (177°C).
2.In a large mixing bowl, add polenta strips, broccoli florets, baby portabella mushrooms, frozen artichoke heart, chopped onions, chopped tomatoes, minced garlic, cumin powder, turmeric powder, crushed green chili pepper, red chili powder, coriander powder, salt, and garam masala. Mix everything well to combine.
3.Add oil in a skillet and heat it over medium-high heat. Once heated, add the mixed veggies and sauté for 10-15 minutes or until tender.
4.While the veggies are cooking, start preparing the cilantro-peach chutney. In a blender, add cilantro, ripened peaches, lemon juice, green chilies, ginger, red chili powder to taste, ground pomegranate seeds, mango powder, black salt, and salt. Blend everything together until it becomes a smooth chutney.
5.Once the veggies are cooked, take them out of the skillet and place them in an oven-safe bowl. Bake in the preheated oven for 5-10 minutes or until the top is slightly crispy.
6.Once the veggies are done, take them out of the oven and let them cool for a few minutes. Serve hot with a generous dollop of cilantro-peach chutney on top.

PROS

This recipe is a perfect vegetarian meal that is loaded with nutritious veggies, high in fiber, and low in fat.
It’s flavorful and easy to make.
The cilantro-peach chutney adds a unique and refreshing twist to the dish.

CONS

The recipe is not suitable for those who don’t like spicy food.
Some people may find polenta strips bland and unappetizing without the chutney.

HEALTH & BENEFITS

This dish is high in fiber, vitamins, and minerals, making it great for digestion, weight management, and overall health. Broccoli and mushrooms are packed with antioxidants that boost the immune system and protect against chronic diseases. The cilantro-peach chutney is rich in vitamin C, which supports the body’s ability to absorb iron and boosts the immune system.

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