Best 3 Curry Pomegranate Protein Bowl Recipes

**Embark on a Culinary Journey with Curry Pomegranate Protein Bowl: A Symphony of Flavors and Nutrition**

Unleash your taste buds on a tantalizing culinary adventure with the Curry Pomegranate Protein Bowl, a vibrant and wholesome dish that blends exotic flavors and textures. This recipe combines the aromatic warmth of curry with the tangy sweetness of pomegranate, creating a harmonious balance that will delight your palate. Each bowl is packed with an array of nutrient-rich ingredients, including tender chicken, protein-packed quinoa, crisp cucumber, refreshing mint, and a medley of colorful vegetables. Drizzled with a luscious yogurt sauce and topped with crunchy nuts and seeds, this protein bowl promises a satisfying and invigorating dining experience.

**Additional Recipe Options:**

- **Vegetarian Delight:** For a plant-based twist, swap out the chicken for chickpeas or tofu.

- **Quinoa Alternatives:** Feel free to use brown rice or farro instead of quinoa for a different grain base.

- **Protein Variety:** Experiment with different protein sources such as salmon, shrimp, or lentils.

- **Spice It Up:** Adjust the curry powder to suit your spice preference.

- **Sauce Variations:** Try different yogurt-based sauces, such as tzatziki or raita, for a refreshing change.

- **Toppings Galore:** Get creative with your toppings! Add avocado slices, crumbled feta cheese, or a sprinkle of za'atar for extra flavor and texture.

Let your creativity shine as you explore the endless possibilities of the Curry Pomegranate Protein Bowl. Each ingredient adds a unique layer of flavor, making this dish a culinary masterpiece that will leave you craving more.

Let's cook with our recipes!

PERSIAN STYLE CHICKEN CURRY WITH WALNUTS AND POMEGRANATE

Persian Style Chicken Curry With Walnuts and Pomegranate image

Persian Style Chicken Curry With Walnuts and Pomegranate - my take on Fesenjan stew - with added veggies! Gluten Free too!

Provided by Nicky Corbishley

Categories Dinner

Time 40m

Number Of Ingredients 23

Ingredients

2 tbsp unsalted butter
1 medium brown onion (peeled and diced)
3 chicken breasts (diced)
1 red bell pepper (deseeded and sliced)
1 yellow bell pepper (deseeded and sliced)
1 small aubergine/eggplant (chopped into bite-size chunks)
90 g whole walnuts
2 cloves garlic (peeled and minced)
25 g ground almonds (almonds meal - the grainy type, not the flour version)
½ tsp turmeric
½ tsp salt
pinch of ground black pepper
¼ tsp cinnamon
zest of half a lime
480 ml chicken stock (use bouillon for gluten free)
2 tbsp honey
¼ cup pomegranate molasses (**)
Boiled rice
or Cous cous
Seeds from half of a fresh pomegranate
Small bunch flat-leaf parsley (roughly chopped)
1/2 small red onion (peeled and thinly sliced)
8-10 walnuts roughly chopped

Steps:

Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
Add the sliced peppers and chopped aubergine and stir. Cook for a further 2-3 minutes.
Whilst the chicken and veggies are cooking, place the walnuts in a food processor and blend just until they turn to fine crumbs.
Add the walnuts, garlic and ground almonds to the pan and cook for a minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
Top with pomegranate seeds, chopped parsley, red onion slices and chopped walnuts.

Nutrition Facts : Calories 592 kcal, Carbohydrate 38 g, Protein 43 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 123 mg, Sodium 788 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving

CURRY POMEGRANATE PROTEIN BOWL

Curry Pomegranate Protein Bowl image

This recipe is simple and beautiful. It uses a lot of unique flavors that, when blended together, create an out-of-this-world taste sensation. You can substitute other roasted, salted nuts for the soy nuts and can use warmed berry jam in place of the molasses. -Mary Baker, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

3 cups cubed peeled butternut squash (1/2-inch cubes)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1/2 small onion, chopped
1 tablespoon curry powder
1 tablespoon ground cumin
1 garlic clove, minced
1 teaspoon ground coriander
3 cups water
1 cup dried red lentils, rinsed
1/2 cup salted soy nuts
1/2 cup dried cranberries
1/3 cup thinly sliced green onions
1/3 cup pomegranate molasses
1/2 cup crumbled feta cheese
1/2 cup pomegranate seeds
1/4 cup chopped fresh cilantro

Steps:

Preheat oven to 375°. Place squash on a greased 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Meanwhile, in a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion; cook and stir until crisp-tender, 4-6 minutes. Add curry powder, cumin, garlic, coriander and remaining 1/4 teaspoon salt; cook 1 minute longer. Add water and lentils; bring to boil. Reduce heat; simmer, covered, until lentils are tender and water is absorbed, about 15 minutes. Gently stir in soy nuts, cranberries, green onions and roasted squash. Divide among serving bowls. Drizzle with molasses and top with feta, pomegranate seeds and cilantro.

Nutrition Facts : Calories 367 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 327mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 9g fiber), Protein 14g protein.

CHANA MASALA WITH POMEGRANATE RAITA

Chana masala with pomegranate raita image

Warm up on chilly evenings (and pack in three of your 5-a-day) with this fragrant chana masala curry that's healthy and low in fat. Serve with pomegranate raita

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 45m

Number Of Ingredients 17

Ingredients

1 tbsp rapeseed oil
2 onions , halved and thinly sliced
1 tbsp chopped ginger
2 large garlic cloves , finely grated or crushed
1 green chilli , halved, deseeded and thinly sliced
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp garam masala
½ tsp turmeric
1 tsp ground coriander
400g can chickpeas , undrained
4 small tomatoes (about 160g), cut into wedges
2 tsp vegetable bouillon powder
cooked wholegrain rice , to serve (optional)
150ml plain bio yogurt
25g pomegranate seeds
2 tbsp finely chopped coriander , plus extra leaves to serve

Steps:

Heat the oil in a large non-stick pan, then cook the onions, ginger, garlic and chilli for 15-20 mins.
Add the spices, chickpeas, the liquid from the can, ¾ can cold water, the tomatoes and bouillon. Cover and simmer for 10 mins.
Meanwhile, mix the ingredients for the raita in a small bowl, reserving a few coriander leaves. Roughly mash some of the curry to thicken it. Spoon into bowls with rice, if you like. Scatter over the reserved coriander and serve with the raita on the side.

Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium

Tips:

Mise en place: Before you start cooking, gather and prepare all of your ingredients and equipment. This will help you stay organized and make the cooking process go more smoothly.
Use fresh, high-quality ingredients: The quality of your ingredients will greatly affect the taste of your dish. Whenever possible, use fresh, organic produce and lean proteins.
Don't be afraid to experiment: There are many different ways to make a curry pomegranate protein bowl. Feel free to experiment with different ingredients and flavors to find a combination that you love.
Make it a meal prep recipe: Curry pomegranate protein bowls are perfect for meal prep. Simply cook the rice and lentils ahead of time and store them in the refrigerator. Then, when you're ready to eat, simply assemble the bowls and enjoy.

Conclusion:

Curry pomegranate protein bowls are a delicious, healthy, and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They're packed with flavor and nutrients, and they're easy to make. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!