Polenta Curry
1 hour 30 minutes lMakes 6 cups
To get this dish on the table in just
30 minutes, you can use precooked
tube-style polenta instead of making
your own. Cut it into 1-inch cubes and
skip straight to Step 3.1 tsp. ground turmeric
½ tsp. caraway seeds
Pinch + ¼ tsp. sea salt
1 cup dry polenta
4 cups chopped tomatoes
1 cup chopped onion
1 Tbsp. raisins
1 Tbsp. ground coriander
1 tsp. ground cumin
1 tsp. curry powder
⅛ tsp. cayenne pepper
½ cup frozen green peas,
thawed(^1) ½ tsp. lime juice
Fresh cilantro leaves
- For polenta, in a large saucepan
bring 3 ½ cups water to boiling.
Add ½ tsp. of the turmeric, the
caraway seeds, and the pinch salt.
Simmer 2 to 3 minutes. Add polenta
to pan in a slow stream, whisking
BEFORE
G
rowing up, I was always a
chubby kid despite all the
sports, dance, and activities
I was involved with. In
my 20s, I began my profession in the
fi tness industry. Despite trying to
teach clients about proper nutrition,
I was overweight. I felt ashamed and
confused. I thought I ate a healthy diet:
I avoided potatoes, pasta, or anything
else high-carb.
My love of food eventually led me to
study culinary arts. While working as a
wellness chef, my colleagues dared me
to try a whole-food, plant-based diet
for 30 days. I love a good challenge, so I
took it on. I had to fi gure out how to be
OK with eating potatoes again and how
to navigate eating with friends while
honoring my diet. But I was sleeping
better. My energy soared. I started
losing weight.
Since then, I’ve fallen in love with
plant-based eating. As a chef, I love
all of the ingredients and fl avors
I’ve discovered by thinking outside
the typical recipe box. As a fi tness
instructor, I love how strong I feel. I
cut my sugar addiction and compulsive
eating. I’ve lost over 50 pounds, and I
constantly get compliments on my skin
and how young I look. I love sharing
this way of eating with others.
—Katie SimmonsMY
SUCCESS
STORY
katie simmonscontinuously to prevent lumps from
forming. Cook 5 minutes, whisking
continuously. Reduce heat; cover
and simmer 10 minutes. Uncover pan
and simmer about 15 minutes more
or until polenta is the consistency of
thick porridge.- Spread polenta evenly in a 2-qt.
square baking dish. Let cool to room
temperature, then chill 1 hour. Cut
chilled polenta into 1-inch cubes. - For curry, in a blender or food
processor combine tomatoes, onion,
raisins, coriander, cumin, curry
powder, cayenne, the ¼ tsp. salt, and
the remaining ½ tsp. turmeric. Cover
and blend until mixture is a smooth
paste. Transfer paste to a skillet;
cook on high 5 minutes, stirring
occasionally. Stir in 3 cups water;
cook 5 minutes or until sauce thickens
slightly and turns a brighter red. - To the tomato mixture in the skillet
add polenta cubes, peas, lime juice,
and salt to taste. Cook 5 to 10 minutes
or until sauce thickens and polenta
puff s a bit from absorbing the sauce.
Do not overcook or polenta will fall
apart. Taste and adjust seasoning.
Sprinkle with cilantro.
EditorÕs note: Check out Chef Katie’s
recipe for Easy Purple Sticky Rice Pudding
on page 93.