Rhubarb and lentil curry
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Rhubarb – fruit or vegetable? Although it’s often used in sweet dishes it’s actually a vegetable, and a very versatile one too. Danny Kingston, A.K.A Food Urchin, had a glut of rhubarb growing in his allotment. As there’s only so much crumble you can eat, he decided to try using it for an inventive curry.
Ingredients
Rhubarb and lentil curry
- 350g of rhubarb , cut into 1cm chunks
- 2 leeks , trimmed and sliced
- 1 medium onion , chopped
- 2 sticks of celery , sliced
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp coarse sea salt
- 2 tsp paprika
- 1/4 tsp turmeric
- 150g of puy lentils
- 700ml of vegetable stock
- 2 tbsp of dark brown sugar
- 2 tbsp of extra virgin rapeseed oil, or sunflower oil
- sea salt
- freshly ground black pepper
To serve
- basmati rice , boiled
- natural yoghurt , thick (use vegan yoghurt if preferred)
- coriander leaves , or parsley leaves
Method
1
To begin, place a large pan over a medium heat and pour in the oil. Once hot, add the onion, leek and celery and fry until soft, stirring often
2
While the vegetables are cooking, add the garlic, cumin, 1/2 tsp coarse salt and coriander seeds to a mortar and pound until it forms a paste. Transfer to the pan with the vegetables, sprinkle in the turmeric and paprika and continue cooking and stirring for 1 minute, until fragrant
3
Add the rhubarb, lentils and stock to the pan and bring to the boil. Reduce the heat to a simmer and cook for 30 minutes
4
After this time, stir in the sugar and taste, adjusting the seasonings to your liking. Continue simmering without a lid for 30 more minutes, making sure you occasionally stir the curry
5
Serve with some rice, yoghurt and fresh coriander or parsley leaves
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Rhubarb and lentil curry
