Curry Grilled Vegetables with Chickpeas and Creamy Polenta
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
¼ 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
½ 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.
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.