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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. 
           

     

      

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