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Slow Cooked Lentil Curry With Rhubarb
Treat yourself to the delightful flavours of my slow-cooked lentil curry with rhubarb! This easy and flavorful recipe features seasonal rhubarb, creamy coconut lentils, and a delightful blend of aromatic spices. Ideal for busy folks seeking a hassle-free, diabetes dinner, or high protein vegetarian meal!
Ingredients
- 2 cups brown lentils, dry, washed
- 1 onion, medium, finely chopped
- 3 rhubarb, stems, washed, ends trimmed, cut into large chunks
- 1 cup tomato puree, thick tomato sauce, not store-bought tube
- 4 cups water
- 6 green cardamoms, fresh pods, deseeded, crushed seeds
- 1 tsp cinnamon powder
- 3 tsp curry powder
- 1 tsp salt, sea salt
- 1 inch ginger, fresh, peeled, grated
- 3 green chillies, washed, finely chopped
- 1 cup cilantro, fresh, washed, finely chopped, including stems
Coconut cream-water mixture
- 2 tbsp creamed coconut, pure
- 2 tbsp water, hot, for dissolving the coconut cream
Equipment
- 1 Slow cooker
Instructions
- In a large slow cooker, add all the ingredients, except the cilantro and the coconut cream-water mixture
- Set the slow cooker to high, cover and cook the lentils for 2 hours and 45 minutes, or until the lentils are tender and the rhubarb is soft
- Dissolve the coconut cream in water and set aside
- Finish the slow cooked lentil curry by adding cilantro and the coconut cream-water mixture
Notes
- For slow cooker success, it's important to use small, evenly diced veggies. This will help them cook evenly.
- If you don't have a slow cooker, you could also make this lentil curry recipe on the stovetop. Simply simmer everything in a large pot over low heat until the lentils are tender and the rhubarb is falling apart.
- Use hot water to make the coconut sauce. It helps to dissolve the creamed coconut quickly and easily.
- If you want a runnier curry, add more water to cook the lentils.
Nutrition Information:
Calories: 344kcal (17%)Carbohydrates: 56g (19%)Protein: 22g (44%)Fat: 4g (6%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 617mg (26%)Potassium: 1163mg (33%)Fiber: 27g (108%)Sugar: 6g (7%)Vitamin A: 291IU (6%)Vitamin C: 12mg (15%)Calcium: 101mg (10%)Iron: 7mg (39%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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