Vegetarian

Curry Grilled Vegetables with Chickpeas and Creamy Polenta is for Dinner.

Curry Grilled Vegetables with Chickpeas and Creamy Polenta takes several minutes to prepare.

Curry Grilled Vegetables with Chickpeas and Creamy Polenta takes several minutes to cook.

Curry Grilled Vegetables with Chickpeas and Creamy Polenta makes 3 servings.

The ingredients for Curry Grilled Vegetables with Chickpeas and Creamy Polenta are:

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

Here is how you make Curry Grilled Vegetables with Chickpeas and Creamy Polenta:

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: 3-4Number of Servings: 3Recipe submitted by SparkPeople user CHYNAORCHID.

The nutritional information for Curry Grilled Vegetables with Chickpeas and Creamy Polenta is:

• 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