Lentil and Rhubarb curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 164.2
- Total Fat: 4.5 g
- Cholesterol: 10.2 mg
- Sodium: 67.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 6.5 g
- Protein: 6.5 g
View full nutritional breakdown of Lentil and Rhubarb curry calories by ingredient
Introduction
From Peter Berley's book "The Flexitarian Table". Don't be put off by the use of Rhubarb in this savory curry- it is absolutely delicious! From Peter Berley's book "The Flexitarian Table". Don't be put off by the use of Rhubarb in this savory curry- it is absolutely delicious!Number of Servings: 6
Ingredients
-
spice Blend...
1 TBS ground coriander seeds
2 tsp Ground cumin
2 tsp Ground turmeric
1 tsp ground fennel seed
1/2 tsp ground black pepper
1/4 tsp ground red pepper flakes
Lentils...
2 TBS ghee or unsalted butter
1 medium onion
2 large shallots
1 TBS minced fresh ginger
salt
3 cloves Garlic minced
2 cups coarsely chopped green cabbage
2 cups diced (1/2 inch) potatoes
1 1/2 cups finely sliced rhubarb
1 cup French lentils pre-soaked 4-6 hrs and drained
2 tsp brown sugar
1 bay leaf
1 cup fresh or frozen peas
Directions
Makes 6 servings...
In a bowl combine all of the spices
In a large saucepan melt butter or heat Ghee. Add onion, shallots and ginger, add salt and cook covered 8-10 mins on medium heat, siring frequently until the onion is softened
Uncover, add garlic and spice blend and stir continuously for 2 mins
Add cabbage, potatoes, lentils, Brown sugar, and bay leaf along with enough water to cover mixture by 1 inch. Bring to the boil and simmer for 30 mins or until the lentils are cooked through. Add more water if necessary to keep curry fairly saucy. When lentils are tender season to taste, stir in peas and simmer for 4 mins until peas are cooked.
Serve with naan bread or basmati rice (not included in nutrition information)
Number of Servings: 6
Recipe submitted by SparkPeople user FWYATT1.
In a bowl combine all of the spices
In a large saucepan melt butter or heat Ghee. Add onion, shallots and ginger, add salt and cook covered 8-10 mins on medium heat, siring frequently until the onion is softened
Uncover, add garlic and spice blend and stir continuously for 2 mins
Add cabbage, potatoes, lentils, Brown sugar, and bay leaf along with enough water to cover mixture by 1 inch. Bring to the boil and simmer for 30 mins or until the lentils are cooked through. Add more water if necessary to keep curry fairly saucy. When lentils are tender season to taste, stir in peas and simmer for 4 mins until peas are cooked.
Serve with naan bread or basmati rice (not included in nutrition information)
Number of Servings: 6
Recipe submitted by SparkPeople user FWYATT1.