Curry Pomegranate Protein Bowl

What a difference a week makes. We are so close that I am running out of things to do until the last room will come together. I expect that the last things that Tony has to do will finish in the next couple of weeks. I finished shower doors in one bathroom. Now it looks almost complete. Closet doors in my bedroom too. We are almost there with the whole house.

This week’s recipe is one that I found that looked simple and interesting. The recipe for Curry Pomegranate Protein Bowl from Taste of Home has all of the healthy and delicious ingredients I look for in a meal. There is a fair bit of sugar in this recipe, so I am working to reduce that. Most of that comes from the pomegranate molasses. This is a wonderful ingredient that is used a lot in Middle Eastern cooking. A well stocked grocery store will have it. However, if you don’t have that a Middle Eastern grocery or online will have it as well. I love the ingredient but use it sparingly.

Here are the original stats:

Here’s what I changed:

  • I deleted the added salt to reduce the sodium.
  • I swapped out the salted soy nuts for unsalted to reduce the sodium.
  • I deleted the feta cheese to reduce the sodium and calories.
  • I reduced the amount of pomegranate molasses to reduce the sugar.
  • I deleted the dried cranberries to reduce the sugar and calories.
  • I added red bell pepper to increase the vitamin C.

Here are the final stats:

Here is the final recipe:

Curry Pomegranate Protein Bowl

Serves 6

  • 3 cups cubed peeled butternut squash (1/2-inch cubes)
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon pepper
  • 1/2 small onion, chopped
  • 2 red bell peppers, 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 unsalted soy nuts
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons pomegranate molasses
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh cilantro
  1. Preheat oven to 375°. Place squash on a greased 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper. Roast until tender, 25-30 minutes, turning once.
  2. Meanwhile, in a skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook and stir until crisp-tender, 4-6 minutes. Add curry powder, cumin, garlic, and coriander; 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.
  3. Gently stir in soy nuts, green onions and roasted squash. Divide among serving bowls. Drizzle with molasses and top with pomegranate seeds and cilantro.

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