Looking for a unique and flavorful twist on a classic curry? This Savoury Rhubarb and Cinnamon Red Lentil Curry is a delightful dish that combines the tartness of rhubarb with the warm, aromatic notes of cinnamon and spices. Perfect for those who enjoy experimenting with bold flavors, this curry is not only 100% vegetarian but also vegan-friendly. It’s packed with protein from red lentils and a medley of nutrients from fresh vegetables. Ideal for a wholesome dinner or lunch, this recipe will tantalize your taste buds while nourishing your body.
Recipe Overview
- Cuisine: Indian-inspired, Fusion
- Course: Main Course
- Prep Time: 15 minutes
- Active Time: 25 minutes
- Resting Time: 5 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories per Serving: ~280 kcal
Nutrition (Per Serving)
- Calories: 280 kcal
- Protein: 13 g
- Carbohydrates: 35 g
- Fat: 8 g
- Fiber: 12 g
- Vitamin C: 25% of Daily Value
- Iron: 15% of Daily Value
Ingredients
For the Curry:
- Red Lentils: 1 cup (rinsed and drained)
- Rhubarb: 2 stalks, diced
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, grated
- Tomatoes: 2 medium, finely chopped (or 1 cup canned tomatoes)
- Coconut Milk: 1 cup
- Vegetable Stock: 3 cups
- Cinnamon Stick: 1
- Turmeric Powder: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Paprika or Kashmiri Chili Powder: 1/2 teaspoon
- Salt: To taste
- Fresh Cilantro: 2 tablespoons, chopped (for garnish)
For Tempering:
- Vegetable Oil: 2 tablespoons
- Mustard Seeds: 1 teaspoon
- Dried Red Chilies: 2
- Curry Leaves: 8-10 (optional)
Equipment
- Large saucepan or deep skillet
- Cutting board and knife
- Wooden spoon or spatula
- Small pan for tempering
- Grater (for ginger)
- Measuring cups and spoons
Instructions
Step 1: Prepare the Ingredients
- Rinse and drain the red lentils thoroughly.
- Chop the rhubarb, onion, garlic, ginger, and tomatoes.
- Gather all spices and prepare the tempering ingredients.
Step 2: Sauté the Base
- Heat 2 tablespoons of oil in a large saucepan over medium heat.
- Add cumin seeds and let them sizzle for about 30 seconds.
- Stir in the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onion becomes translucent.
Step 3: Add Spices and Tomatoes
- Add turmeric powder, ground coriander, paprika, and the cinnamon stick. Stir well to release the aromas.
- Add the chopped tomatoes and cook for 5 minutes until the tomatoes break down into a rich paste.
Step 4: Simmer the Lentils
- Stir in the red lentils and coat them with the spice mixture.
- Pour in the vegetable stock and coconut milk. Mix well and bring to a gentle boil.
- Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Step 5: Add Rhubarb
- Add the diced rhubarb to the curry and continue simmering for another 5 minutes until the rhubarb softens.
- Taste and adjust salt levels. Remove the cinnamon stick before serving.
Step 6: Prepare the Tempering
- In a small pan, heat 1 tablespoon of oil over medium heat.
- Add mustard seeds and let them pop. Toss in dried red chilies and curry leaves. Fry for 30 seconds.
- Pour the tempering over the lentil curry and mix gently.
Step 7: Garnish and Serve
- Sprinkle fresh cilantro over the curry.
- Serve hot with steamed basmati rice, naan, or quinoa for a complete meal.
Tips for Success
- Control Tartness: Adjust the amount of rhubarb to balance its tartness with the creamy lentils.
- Consistency: If the curry is too thick, add a bit more vegetable stock or water.
- Substitutions: Spinach or kale can be added for extra greens.
Why This Recipe Works
- Nutritional Powerhouse: This curry is rich in plant-based protein, fiber, and essential vitamins.
- Flavor Balance: The tartness of rhubarb pairs beautifully with the warmth of cinnamon and creamy lentils.
- Versatility: It’s a hearty, satisfying dish that can be enjoyed on its own or paired with various sides.
