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!
First, in a large slow cooker, add brown lentils, chopped rhubarb and onion along with tomato passata.
Next, add grated ginger and spices: curry powder, cinnamon powder, chopped green chillies and sea salt.
Then, add crushed cardamoms (from fresh pods) and pour in the water.
Give everything a good stir, cover and send to cook on high for 2 hours and 45 minutes.
Once the lentil curry is cooked, add the coconut-water mixture and stir well.
Finish the lentil curry with a garnish of freshly chopped cilantro and stir well.
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
High in iron