Lentil and Rhubarb Curry – A Recipe for Spring
All of our Amma Therapy and Wholistic Nutrition students have the opportunity to make and share nurturing meals with their classmates as part of their food preparation requirements. As a result, we get to sample a lot of delicious, creative, and seasonal recipes prepared with care by our students.
One of our WNP5 students, Andrea Walterscheid prepared this excellent, seasonal spin on curry. The flavors were bright, complex, and all-in-all delicious! So we thought we’d share it here! When it comes to rhubarb, most think of strawberry-rhubarb treats. So we loved this savory and warming take to the spring’s harvest!
From a Western perspective, rhubarb is an excellent source of dietary fiber, Vitamin C, B Vitamins, calcium, potassium, manganese, magnesium, and protein. From a Traditional Chinese Medicine Energetics perspective, rhubarb is cold and bitter. Rhubarb also promotes Blood circulation, counteracts Heat and removes Toxins. Find more details about the overall nutrients and energetics outlined in Andrea’s Lentil and Rhubarb Curry recipe!