Rhubarb and lentil curry

Ingredients

Fruit & Vegetables

  • 350g of rhubarb, cut into 1cm chunks
  • 2 leeks, trimmed and sliced
  • 1 medium onion, chopped
  • 2 sticks of celery, sliced
  • 3 garlic cloves

Spices & Dried Herbs

  • 1 tsp cumin seeds
  • 2 tsp paprika
  • 1/4 tsp turmeric
  • freshly ground black pepper

Salad & Fresh Herbs

  • 1 tsp coriander seeds
  • coriander leaves, or parsley leaves

Store Cupboard

  • 1/4 tsp coarse sea salt
  • 150g of puy lentils
  • 700ml of vegetable stock
  • 2 tbsp of dark brown sugar
  • sea salt
  • basmati rice, boiled

Oils & Vinegars

  • 2 tbsp of extra virgin rapeseed oil, or sunflower oil

Dairy

  • natural yoghurt, thick (use vegan yoghurt if preferred)