Naturally Ella · by Erin Alderson★ 4.5
Curry Grilled Vegetables with Chickpeas and Creamy Polenta
NUTRITION · PER SERVING—
CAL 56%·PRO 48%
CARBS 214G76% OF CAL
14G FIBER8G SUGAR192G OTHER
FAT 18G14% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled vegetables and chickpeas with curry powder served over creamy polenta. A vegetarian main dish with warm spices and a combination of roasted and creamy elements.
mainbeans🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- Polenta
- 2 cups water
- 2 cups vegetable broth
- 1/4 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
- 1/2 cup cooked chickpeas, drained and rinsed
- Feta and cilantro, garnish
At a glance
PER SERVING
CAL 56%·PRO 48%
CARBS 214G76% OF CAL
14G FIBER8G SUGAR192G OTHER
FAT 18G14% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 651mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 109mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.