Sussing out every last bit of summer, mostly through meals I make.
This dish was a quick one to put together and you can adjust just how much curry you'd like it to have. It's a 15 minute - all sauteed - one pan dinner.
Curried Summer Vegetables with Polenta
1 onion, chopped
1 zucchini, chopped
1 bell pepper, chopped
1 - 15oz can chickpeas, rinsed and drained
Salt and pepper to taste
1 jalapeno, seeded and minced
18 oz roll polenta, thickly sliced
cilantro, for garnish
1. Saute onion with EVOO in a large pan for a few minutes till soft, then stir in zucchini, bell pepper, and chickpeas.
2. Add curry powder, salt and pepper. Adjust to your own taste buds. Saute till all veggies are cooked. Throw in jalapeno. Remove veggies from pan.
3. In same pan, saute polenta until crispy, you'll have to flip them over a few times.
4. To plate, place some polenta rounds on your plate topped off with cooked veggies and cilantro.