Prepare the Rhubarb:
Wash and trim the rhubarb stalks, then chop them into 1-inch pieces.
Cook the Aromatics:
Heat the vegetable oil in a large saucepan or skillet over medium heat.
Add the cumin seeds and mustard seeds, cooking until they start to pop (about 1 minute).
Add the chopped onion and cook until it becomes translucent (about 5 minutes).
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the Spices:
Add the turmeric powder, ground coriander, ground cumin, chili powder, and ground cinnamon to the pan.
Cook the spices for 1-2 minutes, stirring constantly to avoid burning, until they release their aroma.
Add the Tomatoes and Coconut Milk:
Pour in the can of diced tomatoes, including the juice, and stir to combine.
Cook for 5 minutes, allowing the tomatoes to soften and break down slightly.
Pour in the coconut milk and bring the mixture to a simmer.
Cook the Rhubarb:
Add the chopped rhubarb to the pan, stirring to coat it with the sauce.
If desired, add the tablespoon of sugar to balance the tartness of the rhubarb.
Season with salt to taste.
Cover the pan and simmer the curry for about 15-20 minutes, or until the rhubarb is tender but still holds its shape.
Serve:
Once the rhubarb is cooked, remove the pan from the heat.
Garnish the curry with freshly chopped cilantro.
Serve the rhubarb curry hot over cooked rice or with naan bread.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Enjoy this unique and flavorful Rhubarb Curry, perfect for a different take on a traditional dish. The tangy rhubarb combined with rich spices creates a delicious and memorable meal!