Lentil and Rhubarb Curry With Potatoes and Peas

Rhubarb is often mistaken for a fruit, but it is actually a vegetable. It is known for its tart flavor and is commonly used in desserts, but it can also be a delicious addition to savory dishes like curries.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Lentil and Rhubarb Curry With Potatoes and Peas

Cooking Method: Boiling, Simmering Cuisine: Indian Courses: Curry, Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Spring

Ingredients

Servings

• 1 cup Red lentils
• 2 stalks Rhubarb
• 2 medium Potatoes
• 1 cup Peas
• 1 medium Onion
• 3 clove Garlic cloves
• 1 inch Ginger
• 2 medium Tomatoes
• 1 can Coconut milk
• 2 teaspoon Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoon Oil
• 2 cup Water
• 4 sprigs Fresh cilantro
• 4 pieces Lemon wedges

Instructions

1. Rinse the lentils and soak them in water for 15 minutes. Drain and set aside.
2. Cut the rhubarb stalks into 1-inch pieces. Peel and dice the potatoes.
3. Heat oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
4. Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pot. Stir well to coat the onion mixture.
5. Add the diced potatoes, rhubarb pieces, and soaked lentils to the pot. Stir to combine.
6. Pour in the coconut milk and water. Season with salt. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils and potatoes are tender.
7. Add the peas and chopped tomatoes to the pot. Cook for an additional 5 minutes.
8. Serve the lentil and rhubarb curry hot, garnished with fresh cilantro and lemon wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 10g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.