Recipe for Chickpea Polenta with Curry Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl ground cumin
1 tsp paprika
3/4 tsp coarse salt
3 tbl chopped fresh parsley
1/4 cup chickpea flour
----------------- CURRY SAUCE ----------------
14 oz coconut milk
1/2 tsp curry powder
1 stalk lemongrass, cut in half
3/4 tsp curry paste, up to 1
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Spray 8-inch square pan with cooking spray. In large saucepan, bring 3 cups water and broth to a boil over medium-high heat. Reduce heat to low. Add spices and parsley, then gradually stir in flour. Stir 2 minutes, until thickened. Remove from heat and stir 1 minute. Immediately pour into prepared pan and spread evenly. Let stand until set, about 30 minutes.

Sauce: In small saucepan, bring all ingredients just to a boil, stirring.

Remove from heat. Let stand 5 minutes; remove lemongrass. Serve with polenta.

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