Easy creamy polenta with curry veggies & chickpeas

I discovered polenta when I came to France and it has grown on me. It is such a great thing to cook with (Even though it does take love, concentration and speed to make it) and you can make soooo many things with it! I started experimenting with it back in november, and ever since I have featured certain dishes on tofucado: today’s menu: an easy creamy polenta with tons of veggies & chickpeas (with a very strong hint of curry!)

As it is saturday: here the video recipe! Don’t forget to subscribe, like, comment & spread the tofucado love

Ingredients to make this easy creamy polenta

When you are making polenta, you need certain things to make it taste amazing: broth, water, milk (or cream) and butter. I did not have any butter when making this recipe, so I just added some salt at the end.

As for the veggies & chickpeas: I used eggplants, tomatoes, red onion, and garlic. Obviously, chickpeas.

To make this dish amazing: Curcuma, Paprika, Oregano, Curry, some salt & black pepper.


Other dishes similar to this easy creamy polenta

So, you are here because you like polenta? Well what about trying these other dishes?

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Polenta with eggplants & tomatoes

Easy creamy polenta with curry veggies & chickpeas

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Healthy
Keyword: cherry tomatoes, chickpeas, curry, eggplant, polenta
Servings: 2 people


Veggies & Chickpeas

  • 1.5 eggplant
  • 1.5 tomatoes
  • 1 red onion
  • 3 garlic cloves
  • 1 cup chickpeas
  • 1 tbsp oregano
  • 1/2 tbsp paprika
  • 1/2 tbsp curcuma
  • 1-2 tbsp curry powder
  • 1/2 cup veggie broth


  • 4 cups water
  • 1.5 cups polenta i used instant
  • 2/3 cup milk Plant-based, I used rice milk
  • 1/2 cup veggie broth


Veggies & Chickpeas

  • Add some olive oil to a pan, add the onion & garlic and cook for 2-3 minutes.
  • Add the eggplants and cook at high heat for 10 minutes. be careful not to burn them!
  • Add the tomatoes and cook for 5 minutes.
  • Then add the spices & chickpeas. Mix everythign well.
  • Continue to cook for a couple of minutes then add a bit of veggie broth.
  • Simmer for 10 minutes, if it gets too thick, add more veggie broth.


  • Bring the water to a boil.
  • Quickly add the polenta and whisk very fast to avoid any lumps.
  • Add milk & broth to make it creamy.
  • Continue to whisk for two minutes, if it gets too thick, add more broth/milk until you have the consistency you want.
  • Serve both the veggies & chickpeas with the polenta in a dish, enjoy !

Recette en français – Polenta crémeuse avec des légumes et pois-chiches au curry


Légumes et pois-chiches

  • 1.5 aubergines
  • 1.5 tomates
  • 1 oignon rouge
  • 3 gousses d’ail
  • 250 g de pois-chiches
  • Épices: 1 cuillère à soupe d’origan, 1/2 cuillère à soupe de paprika et une autre de curcuma et entre 1 et 2 cuillères à soupe de curry
  • 125 ml de bouillon végétal


  • 1L d’eau
  • 250 g de polenta
  • 175ml de boisson végétal (Au choix)
  • 125 ml de bouillon végétal


Légumes et pois-chiches

  • Ajouter un peu d’huile d’olive dans une poêle, rajouter l’oignon et l’ail et cuire pendant 2-3 minutes.
  • Puis rajouter les aubergines et cuire pendant 10 minutes à haute température en faisant attention de ne pas brûler les aubergines.
  • On ajoute les tomates et on continue à cuire pendant 5 minutes. Après, on rajoute toutes les épices avec les pois-chiches. On mélange bien.
  • N’hésiter pas à rajouter du bouillon pour que ça soit plus crémeux.
  • Mijoter pendant 10 minutes.


  • Faire bouillir l’eau.
  • Ajouter la polenta très rapidement et mélanger aussi très vite.
  • On ajoute le lait et le bouillon pendant qu’on mélange.
  • Continuer à mélanger jusqu’à obtenir la consistance souhaitée.
  • Servir dans un plat avec les légumes et pois-chiches et bon appétit !

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