Day 80.

I received two favorites in our CSA box recently: cauliflower and purple potatoes. Purple potatoes are just cool and cauliflower is fantastic. I also had some polenta in the pantry. So, I was thinking I would fry up some polenta and serve it with some sort of veggie sauce, like a pasta. And then I remembered the potatoes and cauliflower. Yum. So, here we go. Purple Aloo Gobi, with Chickpeas over Fried Polenta.

Purple Aloo Gobi Over Fried Polenta
Ingredients
Olive oil
1/4 large onion, chopped
2-3 cloves garlic, minced
1 package polenta (or you could make your own)
1/2 head cauliflower, chopped
6-8 small potatoes, sliced chunky style (I used purple)
1 C cooked chickpeas
1 tsp. garam masala
1 Tbsp. curry
1 C reduced vegetable stock (reduced from 2 C, or use 2 bouillon cubes with 1 C water)
1 Tbsp. cornstarch

Directions
Coat pan with olive oil and begin to brown garlic and onion. Push onions to the outside of the pan and place sliced circles or squares of polenta in pan. Fry polenta for 3-5 minutes per side, depending on desired crispiness. Remove polenta (you can either keep it warm in the oven or just store it in a warm oven.

Put potatoes in pan, stir fry for a few minutes. Add cauliflower, chickpeas, reduced stock and spices. Bring mixture to boil. Reduce heat to low and cover. Cook for 15 minutes or until vegetables are tender.

The Results
So incredibly delicious. This is a definite repeat and the girls, toddler and baby, thought the purple potatoes were “cool!!” and finger-squishably fun, respectively. And the polenta! Wow! This is so great as a “pasta” replacement. I loved it. The crispy patties under the vegetables were absolutely fantastic.

What’s your favorite substitution?

This post is shared at·Mouthwatering Mondays,Cravings, Menu Inspiration Monday, Just Another Meatless Monday,·Happy Homemaker Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday,Make it with … Monday and·Hearth and Soul.