Description
A savory curry combining tart rhubarb with red lentils, balanced by coconut milk and warming spices.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups chopped fresh rhubarb (about 1/2 inch pieces)
- 1 teaspoon brown sugar (optional, for balancing tartness)
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Stir in the turmeric, cumin, garam masala, and salt. Cook for 30 seconds, stirring constantly.
- Add the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the coconut milk. Add the chopped rhubarb and brown sugar, if using.
- Continue to simmer, uncovered, for another 10 to 15 minutes, or until the lentils are tender and the rhubarb has softened but still holds some shape.
- Taste and adjust salt or sugar as needed to balance the tartness.
- Serve hot, garnished with fresh cilantro.
Notes
- If you prefer a smoother texture, you can blend a portion of the curry before adding the rhubarb.
- Rhubarb tartness varies; start with less sugar and add more after tasting the final curry.
- Use fresh ginger for the best flavor in this recipe.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 15
- Protein: 20
- Cholesterol: 0