Curry Pomegranate Protein Bowl Recipes

THAI CURRY NOODLE BOWL

Thai Curry Noodle Bowl image

30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts. It's a light and flavorful soup that's sure to impress.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
2 cloves garlic, minced
1 (32 ounce) carton Swanson® Thai Ginger Flavor Infused Broth
1 large carrot, peeled and cut into 2-inch matchstick thin strips
1 (8 ounce) package wide rice noodles, prepared according to package directions
3 tablespoons sliced green onions
⅓ cup chopped fresh cilantro leaves
3 tablespoons chopped dry-roasted, salted peanuts
6 wedges lime

Steps:

Heat the oil in a 2 1/2-quart saucepan over medium-high heat. Add the garlic and cook and stir for 45 seconds.
Add the broth to the saucepan and heat to a boil. Reduce the heat to medium. Add the carrot and cook for 5 minutes or until tender-crisp.
Add the noodles to the saucepot and cook until the mixture is hot and bubbling. Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 38.3 g, Fat 4.6 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 645.5 mg, Sugar 0.9 g

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.

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