with Rhubarb

SLOW COOKED LENTIL CURRY

This slow cooked lentil curry with rhubarb is infused with spices and finished with cilantro. Easy to make, with all the action in the slow cooker, so there's no fuss and easy clean-up!

Ingredients

PAPRIKA

CURRY POWDER

WATER

CILANTRO

BLACK PEPPER

TOMATO PASSATA

LENTILS

ONION

RHUBARB

COCONUT CREAM

SALT

CARDAMOMS

CHILLIES

CINNAMON

GINGER

Step 1

First, in a large slow cooker, add brown lentils, chopped rhubarb and onion along with tomato passata.

Step 2

Next, add grated ginger and spices: curry powder, cinnamon powder, chopped green chillies and sea salt.

Step 3

Then, add crushed cardamoms (from fresh pods) and pour in the water.

Step 4

Give everything a good stir, cover and send to cook on high for 2 hours and 45 minutes.

Step 5

Once the lentil curry is cooked, add the coconut-water mixture and stir well.

Step 6

Finish the lentil curry with a garnish of freshly chopped cilantro and stir well.

Step 7

Serve with hot paratha, naan, roti or basmati rice. Enjoy!

22 grams of protein

27 grams of dietary fibre (108 % DV)

Low in total fat

Nutrition facts per serving

High in iron

View Recipe

YIELD

Total time

Protein

FIBRE

5 servings

2 hrs 45 mins

22 g

27 g

with Rhubarb

sLOW COOKED LENTIL CURRY