Spiced Veggies with Polenta and Cilantro-Peach Chutney

Recipe by kusum gupta
READY IN: 40mins




  • Brush the polanta pieces with oil and bake in 500 degree oven for 5-10 minutes, turning once.
  • Rinse mushrooms, pat dry, and dice.
  • Heat the oil in a skillet on medium-high heat.
  • Add garlic and onions; stir until light brown.
  • Add the broccoli pieces and stir for a couple of minutes.
  • Add all the seasonings except garam masala; stir for less than a minute.
  • Add tomatoes; cook for a couple of minutes.
  • Add the mushrooms and artichoke hearts; cook for about 5 minutes, increasing heat if the mushrooms leave too much water.
  • Stir in garam masala.
  • Spread the polanta pieces on a platter, top with spiced vegetables, and serve with the following chutney.
  • Cilantro Peach Chutney: Snip, wash, and chop the cilantro.
  • Wash and cut the peaches.
  • Put everything in a blender, and grind using about ¼ cup water as needed for semi liquid consistency.
  • The ingredients must be ground completely.
  • Store in a nonmetallic container in the refrigerator.