Lentils Curried with Rhubarb & Potatoes

Rhubarb in a curry is a surprise that makes total sense once you taste it. That sharp, tart bite cuts through the earthy lentils and sweet potatoes the same way tamarind or lime would in a traditional Indian dish. It’s a natural acid that brightens the whole bowl.

Orange lentils and sliced sweet potatoes simmer together until soft, then get mashed with a fork for a rough, rustic texture. Separately, diced rhubarb cooks down in oil until tender, then gets seasoned with curry powder, fresh ginger, red pepper flakes, and a touch of liquid sweetener to tame the tartness.

Everything gets mixed together and baked until bubbling. A sprinkle of shredded coconut on top adds a sweet, nutty crunch. Serve it with chutney and brown rice.

Kitchen Tips

• Use orange (red) lentils here. They break down into a soft mush during the hour-long simmer, which is exactly what you want for mashing with the sweet potatoes.
• Don’t skip the sweetener with the rhubarb. Unsweetened rhubarb is aggressively sour and will overpower the curry spices.
• The baked dish reheats beautifully the next day as the flavors continue to develop.

Variations

• Add a can of coconut milk to the lentil-potato mash for a creamier, richer curry.
• Swap rhubarb for tart green apple if rhubarb isn’t in season.
• Top with toasted cashews instead of coconut for a nuttier crunch.