Curry Grilled Vegetables with Chickpeas and Creamy Polenta
- Number of Servings: 3
Ingredients
Polenta2 cups water2 cups vegetable broth¼ teaspoon sea salt1 cup polenta2 tablespoons butterVegetables1 medium zucchini1 red pepper1 tablespoon olive oil or melted coconut oil2 to 3 teaspoons curry powder½ cup cooked chickpeas, drained and rinsedFeta and cilantro, garnish
Bring the water, broth and salt to a boil. Stir in polenta; cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25 to 30 minutes, stirring and scraping the pan bottom and sides every 8 to 10 minutes. Remove from heat and stir in butter.
Preheat grill. Slice the zucchini and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred, 3 to 5 minutes per side.
Roughly chop the vegetables and toss them with the chickpeas. Divide polenta among individual serving bowls. Top with grilled vegetables, cilantro and feta.
Serving Size: 3-4
Number of Servings: 3
Recipe submitted by SparkPeople user CHYNAORCHID.
Preheat grill. Slice the zucchini and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred, 3 to 5 minutes per side.
Roughly chop the vegetables and toss them with the chickpeas. Divide polenta among individual serving bowls. Top with grilled vegetables, cilantro and feta.
Serving Size: 3-4
Number of Servings: 3
Recipe submitted by SparkPeople user CHYNAORCHID.
Nutritional Info Amount Per Serving
- Calories: 335.3
- Total Fat: 4.3 g
- Cholesterol: 8.4 mg
- Sodium: 975.6 mg
- Total Carbs: 64.3 g
- Dietary Fiber: 8.4 g
- Protein: 10.5 g
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