Spiced Vegetables with Polenta

4.50 (22)
⏱ 15 mins 🌶 indian 🏷 Main course

This colourful and flavourful Indian main course combines creamy, ghee-enriched polenta with a warm spiced vegetable mix. The vegetables are cooked in a tomato passata sauce with cumin, asafoetida and fenugreek leaves, then finished with lemon juice. It is garnished with fresh julienned ginger, green chillies and coriander for a bright finish.

Spiced Vegetables with Polenta

Ingredients

  • 200g polenta
  • 1 tbsp roughly chopped coriander
  • 2 green chillies, finely chopped
  • 2.5cm ginger, julienned
  • 2 tbsp ghee
  • Juice of half a lemon
  • Salt, to season
  • 1/2 a red onion, finely diced
  • 1 heaped tsp dried fenugreek leaves
  • 400g cooked mixed vegetables (broad beans without the husk, carrots, small heads of broccoli)
  • 1 tsp cumin seeds
  • 6 tbsp tomato passata
  • A pinch of asafoetida
  • 2-3 tbsp vegetable oil
  • A pinch of sugar

Method

  1. Place 800ml of water in a saucepan and bring it to a boil. Once simmering, pour in the polenta and whisk vigorously for one to two minutes until it expands and absorbs the liquid, preventing lumps.
  2. Heat the vegetable oil until hot, then add the asafoetida and cumin seeds.
  3. Pour in the tomato passata, adding a little water to thin the mixture. Stir in the cooked vegetables, fenugreek leaves, red onion and salt. Cook for a few minute until the vegetables are heated through.
  4. Take the pan off the heat and mix in the lemon juice.
  5. Complete the polenta by stirring in the ghee until well combined. Add a small amount of warm water to achieve a smooth texture.
  6. To serve, spoon the polenta into bowls and ladle the vegetable mixture over the top.
  7. Scatter the julienned ginger, finely chopped green chillies and roughly chopped coriander over the dish as a garnish.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
Cuisineindian
AuthorFood Network UK