Lentil and Rhubarb Curry with Potatoes and Peas
Discover the perfect balance of tangy, savory, and spiced flavors in this vibrant Lentil and Rhubarb Curry with Potatoes and Peas. This hearty plant-based recipe combines tender red lentils, golden potatoes, and sweet peas in a fragrant medley of cumin, coriander, turmeric, and garam masala. The addition of rhubarb adds a surprising tart twist that perfectly complements the warming spices. Simmered to perfection in a vegetable broth, this gluten-free, vegan curry is packed with protein and nutrients, making it a wholesome dinner option. Serve it over fluffy basmati rice or alongside warm flatbread for a comforting, satisfying meal the whole family will love. Ideal for meal prep and ready in under an hour, this curry is an exciting way to incorporate seasonal produce into your weeknight menu.
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Recipe Information
Ingredients
- 1 cup red lentils
- 4 cups water
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper (optional)
- 2 medium tomatoes, diced
- 1 cup rhubarb, chopped into 1-inch pieces
- 2 medium golden potatoes, diced
- 1 cup frozen peas
- 2 cups vegetable broth
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Rinse the red lentils under cold water and set aside.
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring frequently, until soft and translucent.
Stir in the minced garlic, ginger, ground cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Add the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften and begin to break down.
Stir in the rhubarb, diced potatoes, and red lentils. Add the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally, until the lentils and potatoes are tender.
Add the frozen peas and salt. Cook for another 5 minutes until the peas are heated through.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro. Pair with basmati rice or flatbread for a complete meal.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 36.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4656 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
