All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

Rhubarb & Lentil Curry

gluten free
wheat free
low fat low sugar, diabetic friendly
cheap as chickpeas
freezable
2 spoon difficulty rating

50-60 minutes

Serves fewer as a main dish, more with other side dishes

Serves: 4-6

Rhubarb & Lentil Curry

This lovely seasonal curry has a tangy, tamarind-like taste - rhubarb is actually a vegetable not a fruit, as I discovered - and the dish always gets a big thumbs up. It's nice on its own or else try serving with Chickpea & Sweet Potato Curry, as the slightly sweet flavours of this contrast very nicely with the rhubarb in the other dish. And if you're lucky enough to have a glut of rhubarb, this makes a great change from rhubarb crumble or rhubarb and ginger compote!

 

 

Ingredients: 

Stage 1: Vegetables
350g/12oz rhubarb, washed and cut into 2cm/1 inch chunks
3 onions, chopped or sliced fine
1 stick celery, chopped
2 medium-large peppers, chopped into chunks - red, yellow or orange
1 tbsp plain vegetable oil for cooking

Stage 2: Spice mixture
4 cloves garlic, peeled and chopped or crushed
50g ginger, peeled and chopped roughly or grated (about two big thumb-sized pieces
1 tsp coriander seeds
1 tsp cumin seeds
Pinch chilli flakes or ¼ tsp chilli powder
½ tsp turmeric
2 tsp paprika
½ tsp salt 

Stage 3: Lentils and stock
150g/5oz puy or whole brown lentils
700ml vegan stock
 

Stage 4: Final flavourings
250g/9oz cooked white potato, diced in medium chunks
2 tbsp of dark brown sugar
Salt and black pepper

To serve
Brown long grain or brown basmati rice to cook OR ready-cooked pouches
Plain vegan yoghurt - a thick coconut-based vegan yoghurt would be particularly nice 
Chopped fresh coriander or parsley

 

ALL KITTED OUT
Chopping board and knife; measuring spoons; electric or hand spice grinder or similar (a pestle and mortar does the trick but takes longer); Large saucepan for curry; medium-large for the rice if cooking from scratch - or a microwave dish if reheating precooked rice; sieve to wash lentils (and rice from scratch if necessary); wooden or silicone spoon; vegetable peeler plus medium-small pan or steamer for potatoes if cooking from scratch

 

 

 

 

Method: 

  1. Place a large saucepan over a medium heat and add the oil. When it is hot, add the chopped onion and cook on a low heat until the onions have started to caramelise. Now add the celery and peppers. Sauté (lightly fry) everything for 2-3 minutes until soft. Add a splash of water if it starts to stick.
  2. Meanwhile, use an electric or hand-operated spice grinder to make the spice mixture. Blitz until it forms a paste. Add it to the pan and stir in. 
  3. Add the rhubarb, lentils and stock to the pan and bring to the boil. Reduce the heat to a simmer. Cook for 30-40 minutes, stirring occasionally. Put brown rice on now if cooking from scratch.
  4. If you don't have pre-cooked potatoes, boil or steam them now. 
  5. Taste to see if the lentils are tender and if not, continue cooking them for another 10-15 minutes. 
  6. When the lentils are tender, add the cooked potatoes and stir in. Add the sugar and taste. Add more salt if necessary plus some black pepper. If using pre-cooked rice, heat it up now. 
  7. Dish out the hot rice, sprinkle the herbs on the curry and serve everthing with the yoghurt on the side. 
           

     

      

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 23 of 23
Jackballs With Sofrito Sauce & Vegan Parmesan
These jackballs are super versatile - they can be eaten as starter, combined with spaghetti or served with salad for...See recipe »
Double Chocolate Brownies
These brownies are absolutely delicious - rich, chewy and amazingly chocolatey. Enjoy them cold or warm them up and serve...See recipe »
10 Minute Edamame Spaghetti
There are lots of great things about this dish... it's simple, very quick, tastes amazing AND it's high in protein!...See recipe »
Chickless Caesar Salad
This salad is so delicious and indulgent! It's like a meal in itself and non-vegans won't be able to tell...See recipe »
Mediterranean Vegetable & 'Feta' Tart
This is a delicious dish which is a great addition to a barbecue, picnic, summer lunch or well anytime really :)See recipe »
Easy Strawberry Galette
This tart is so easy to make but will seriously impress... win win!See recipe »
Cashew Cheese Wrapped in Seaweed Flakes
A pretty instant and creamy cashew cheese with a sophisticated twist - rolled in dried seaweed flakes or fresh herbs...See recipe »
Walnut & Miso Cheese
A very tangy and speedy nut cheese that has the flavour depth of being fermented - perfect for impressing dinner...See recipe »
Tomato, Garlic & Rosemary Focaccia
This is a fun recipe and adds an extra special something to that summer evening. Tear, share and enjoy with...See recipe »
10 Minute Banana Blossom 'Fish'
It's National Fish & Chips Day on 7th June so to help save our beautiful oceans and marine life, we've...See recipe »
Easy Berry Crumble Slices
These berry slices are a real summer delight! Simple and fun to make... go on treat yourself :)See recipe »
Hazelnut Pesto Pasta
You can use this pesto in lots of different ways and change it up with wild garlic if you fancy...See recipe »
Kale & Walnut Pesto
Kale is such an amazing food. It contains vitamins A, C and K as well as minerals like copper, potassium,...See recipe »
Helen's Pizza & Pitta Dough
This versatile recipe can be turned into a delicious pizza dough or pittas... it's easy and fun to make! Thanks...See recipe »
Helen's Traditional White Tin Loaf
A delicious traditional white bread... the best in comfort food and very easy to make. Thanks very much to Viva!...See recipe »
No Knead Spelt Bread
A super easy, delicious bread recipe that's fun and rewarding to make... oh and healthy! Thanks very much to Viva!...See recipe »
Speedy Scone Base Pizza
It's so easy to make this base... under 10 mins and no yeast or proving! At just 28p per portion...See recipe »
Crème Brûlée
Create this classic dessert but vegan style of course! Deliciously creamy and very easy to make, this one is very...See recipe »
Beetroot Dhal
Have you tried beetroot dhal before? The beetroot turns everything beautifully purple and rich and the flavour works really well...See recipe »
Roast Cauliflower, Baba Ganoush, Spiced Harissa Chickpeas & Dukka
This dish combines so many of my favourite ingredients and flavours – smokey and creamy baba ganoush filled with nutty...See recipe »
Peanut Butter Cookies
These cookies are quick, easy to prepare and are guaranteed to disappear in one sitting... don't say we didn't warn...See recipe »
Spinach & 'Ricotta' Cannelloni
This is hands down our new favourite recipe! Unbelievably creamy and cheesy with a lovely rich tomato sauce and pasta...See recipe »
Super Easy Soda Bread
You cannot believe how easy this bread is to make (no proving, no yeast) AND it looks/tastes like it's come...See recipe »