Curry Vegetables and Chickpeas and Creamy Polenta

I changed quite a bit of this recipe and the best part of that is: my changes make it a super quick and easy meal! Doing bowls also always makes meat eaters happy, because they can top with their favorite protein.



Source: Naturally Ella | Serves: 2 | Time: 20 min


What I changed

  • Started with a #polenta tube instead of making it from scratch

  • Added coconut milk to the polenta

  • Halved the amount of red pepper because I ran out

  • Added more chickpeas

  • Sauteed the veggies instead of grilling

Ingredients

1 tube #polenta

1 cup lite coconut milk

1 medium #zucchini, chopped

1/2 red #BellPepper, chopped

1 tbsp EVO

2 to 3 tsp curry powder

1 15 oz can #chickpeas, drained and rinsed

Feta and cilantro, garnish


Instructions

Cut the polenta into pieces. Add it to a pot along with the coconut milk over medium heat. Cook for about 5 minutes or until the polenta is smooth. Remove from heat while the veggies finish cookings


At the same time. Add EVO to a pan over medium heat. Add the veggies, chickpeas, and seasoning and saute for about 5-7 minutes.


Divide polenta among individual serving bowls. Top with vegetables, cilantro and feta.


I had more veggies than I needed for the bowls. Planning on using them as sandwich filling tomorrow.

Journal


What I ate and drank today

72 oz of water

2 cups of cofee

Leftover Beyond Meat

Bowl of pepper soup

1 mini baby bell mozzarella

1/2 cup coconut yogurt

Tonight's recipe

Alcohol


Exercise

8,500+ steps

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