So this dish isn't actually south Indian, but something about the combination of flavors reminded me of south India. Infused with a little bit of Italy -- I used polenta -- although it gets slightly more international as the polenta was made from quinoa :)
Anyway, the taste was amazing, I was pretty skeptical at first, not wanting it to become a soup or be too thin... I think it really became the perfect consistency-- hence why it is a stew :)
South Indian Polenta Stew:
1 pre-packaged polenta mixture
1 pckge tempeh
1 tbsp curry powder
1 big can homemade tomatoes (or 2 cans of crushed tomatoes)
1 can coconut milk
1/2 tsp red pepper flakes
1 tsp paprika
1/2 - 1 tsp salt
1 tsp agave
6-7 kale leaves chopped
1/4 cup cilantro
1 tsp mango powder
1 green pepper
Mix polenta through agave on a large pot on the stove, bring to a boil and then simmer for 10 minutes. Add kale through green pepper and simmer for a few more minutes enough to get the leaves wilted.
Serve with bread, or rice.
Anyway, the taste was amazing, I was pretty skeptical at first, not wanting it to become a soup or be too thin... I think it really became the perfect consistency-- hence why it is a stew :)
South Indian Polenta Stew:
1 pre-packaged polenta mixture
1 pckge tempeh
1 tbsp curry powder
1 big can homemade tomatoes (or 2 cans of crushed tomatoes)
1 can coconut milk
1/2 tsp red pepper flakes
1 tsp paprika
1/2 - 1 tsp salt
1 tsp agave
6-7 kale leaves chopped
1/4 cup cilantro
1 tsp mango powder
1 green pepper
Mix polenta through agave on a large pot on the stove, bring to a boil and then simmer for 10 minutes. Add kale through green pepper and simmer for a few more minutes enough to get the leaves wilted.
Serve with bread, or rice.
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