Curry Grilled Vegetables with Chickpeas and Creamy Polenta

Curry Grilled Vegetables with Chickpeas and Creamy Polenta
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Curry Grilled Vegetables with Chickpeas and Creamy Polenta calories by ingredient



Number of Servings: 3

Ingredients

    Polenta
    2 cups water
    2 cups vegetable broth
    teaspoon sea salt
    1 cup polenta
    2 tablespoons butter

    Vegetables
    1 medium zucchini
    1 red pepper
    1 tablespoon olive oil or melted coconut oil
    2 to 3 teaspoons curry powder
    cup cooked chickpeas, drained and rinsed
    Feta and cilantro, garnish

Directions

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.