Rhubarb and lentil curry

4
1 hour 40 minutes

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