Lentil and Rhubarb Curry With Potatoes and Peas

Name: Lentil and Rhubarb Curry With Potatoes and Peas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 bay leaf; 2 teaspoons dark brown sugar; 1 Tbsp chopped peeled fresh ginger; 3 garlic cloves, coarsely chopped; 473 milliliters coarsely chopped green cabbage; 1 Tbsp ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground fennel; 1 teaspoons ground black pepper; 2 teaspoons ground turmeric; 4 servings sea salt or kosher salt; 237 milliliters French lentils, soaked for 4-6 hours and drained; 1 medium onion, chopped; 237 milliliters thawed frozen peas; 473 milliliters diced potatoes (1/2 inch); 0 teaspoons red pepper flakes; 355 milliliters thinly sliced rhubarb; 2 larges shallots, thinly sliced; 2 Tbsps unsalted butter

The recipe Lentil and Rhubarb Curry With Potatoes and Peas is ready in around 1 hour and is definitely an awesome gluten free and vegetarian option for lovers of Indian food. This main course has 375 calories, 19g of protein, and 7g of fat per serving. This recipe serves 4. Head to the store and pick up ground pepper, onion, cabbage, and a few other things to make it today. To use up the rhubarb you could follow this main course with the Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles as a dessert. It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

For the Spice Blend: In a bowl, stir together all the ingredients.For the Lentils: In a heavy 3 to 4 quart saucepan, melt the butter over medium heat.

Ingredients you will need

Seasoning Mix

Lentils

Butter

Equipment you will use

Sauce Pan

Bowl

Add the onion, shallots, ginger, and a large pinch of salt, cover and cook, stirring occasionally, until the onion is soft, 8-10 minutes. Uncover, stir in the garlic and the spice blend, and cook, stirring, for 2 minutes.

Ingredients you will need

Seasoning Mix

Shallot

Garlic

Ginger

Onion

Salt

Add the cabbage, potatoes, rhubarb, lentils, brown sugar, and bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes. Stir occasionally and add more water as necessary to keep the dish fairly soupy.When lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes.

Ingredients you will need

Brown Sugar

Bay Leaves

Potato

Cabbage

Lentils

Rhubarb

Water

Peas

Salt

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

bay leaf 2teaspoons

dark brown sugar 1Tbsp

chopped peeled fresh ginger 3

garlic cloves, coarsely chopped 473milliliters

coarsely chopped green cabbage 1Tbsp

ground coriander 2teaspoons

ground cumin 1teaspoon

ground fennel 1teaspoons

ground black pepper 2teaspoons

ground turmeric 4servings

sea salt or kosher salt 237milliliters

French lentils, soaked for 4-6 hours and drained 1medium

onion, chopped 237milliliters

thawed frozen peas 473milliliters

diced potatoes (1/2 inch)0teaspoons

red pepper flakes 355milliliters

thinly sliced rhubarb 2larges

shallots, thinly sliced 2Tbsps

unsalted butter

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Aichenberg Premium Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.