Best 2 Lentil And Rhubarb Curry With Potatoes And Peas Recipes

Lentil and rhubarb curry with potatoes and peas is a delicious and flavorful dish that is perfect for a hearty meal. The combination of lentils, rhubarb, potatoes, and peas creates a unique and satisfying flavor profile that is sure to tantalize your taste buds. This dish is also relatively easy to make, making it a great option for busy weeknights or weekend meals. With its vibrant colors and delicious taste, lentil and rhubarb curry with potatoes and peas is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas image

Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That's what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

Ingredients

1 cup dry split red lentils (rinsed well)
1 15-ounce can chickpeas, drained and rinsed
1 medium yellow onion (diced - about 2 cups)
2 medium cloves garlic (minced)
2 1/2 cups diced Yukon Gold potatoes (about 1 pound)
2 cups low-sodium vegetable broth
1 tablespoon curry powder
1/8 teaspoon cayenne pepper (optional; adds some extra heat)
1 teaspoon kosher salt + more to taste
1 14-ounce can lite coconut milk
1 cup frozen peas
Rice
Cilantro

Steps:

To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
Taste and add additional salt if desired.
To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

Nutrition Facts : Calories 313 kcal, Sugar 6 g, Sodium 667 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 49 g, Fiber 10 g, Protein 16 g, ServingSize 1 serving

LENTIL AND RHUBARB CURRY WITH POTATOES AND PEAS

Lentil and Rhubarb Curry With Potatoes and Peas image

From "The Flexitarian Cookbook" by Peter Berley. An excellent way to use rhubarb during the summer that's not for dessert!

Provided by EmilyStrikesAgain

Categories Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground fennel
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 tablespoons unsalted butter
1 medium onion, chopped
2 large shallots, thinly sliced
1 tablespoon chopped peeled fresh ginger
sea salt or kosher salt
3 garlic cloves, coarsely chopped
2 cups coarsely chopped green cabbage
2 cups diced potatoes (1/2 inch)
1 1/2 cups thinly sliced rhubarb
1 cup French lentils, soaked for 4-6 hours and drained
2 teaspoons dark brown sugar
1 bay leaf
1 cup thawed frozen peas

Steps:

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. 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.
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.

Tips:

Choosing the Right Lentils: Use brown or green lentils for a hearty texture and earthy flavor.
Rhubarb Preparation: Cut rhubarb into 1-inch pieces and remove any tough strings.
Spices and Seasonings: Adjust the amount of ginger, garlic, and curry powder to your taste preferences.
Cooking the Lentils: Cook lentils in vegetable broth for a richer flavor.
Vegetables: Use fresh or frozen peas and carrots for convenience.
Coconut Milk: Use full-fat coconut milk for a creamy and rich curry.
Serving Suggestions: Serve with basmati rice, quinoa, or flatbread for a complete meal.

Conclusion:

Lentil and rhubarb curry is a unique and flavorful dish that combines the tanginess of rhubarb with the heartiness of lentils. The addition of potatoes, peas, and coconut milk creates a rich and satisfying curry that is perfect for a weeknight meal. With its vibrant colors and delicious taste, this curry is sure to impress your family and friends. Experiment with different spices and vegetables to create your own variations of this delightful dish.

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