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Rhubarb and Lentil Curry

Rhubarb and Lentil Curry

Rhubarb in a curry may sound bizarre, but I assure you its sharpness marries beautifully with the lentils and spices. Rhubarb is such a prolific plant, but let’s face it, there are only so many rhubarb desserts one can realistically eat! This makes a refreshing savoury change.

Prep tip: Compost the poisonous rhubarb leaves. A gentle brush helps to clean the rhubarb stalks if they are mud-specked.

Ingredients:

2 Tbsp virgin rapeseed oil or olive oil from The Olive Oil Co

2 leeks, trimmed and sliced

1 medium onion, chopped

2 celery stalks, sliced

3 cloves garlic, degermed if old

1 tsp cumin seed

1 tsp coriander seed

½ tsp coarse crystal sea salt

2 tsp paprika from Spice Mountain

¼ tsp turmeric

350g rhubarb, cut in 1cm / ½ inch chunks (about 2-3 thick stalks) from Chegworth Valley

150g Puy lentils

700ml vegetable stock

1-2 Tbsp dark brown sugar

Sea salt and freshly ground black pepper

Boiled basmati rice, thick natural yoghurt and fresh coriander leaves or parsley, to serve

Method:

Heat a large pan over a medium heat and add the oil. Add the leeks, onion, and celery and cook, stirring frequently, until soft.

Meanwhile, place the garlic, cumin, coriander seed and ½ tsp coarse salt in a mortar and pound the garlic to a paste. Add this mixture to the pan with the softened leeks, along with the paprika and turmeric, and stir for about a minute, until fragrant. Next add the rhubarb, lentils and stock, cover and bring to the boil.

Reduce the heat to a simmer and cook for half an hour. Add 1 Tbsp brown sugar and taste the liquid in the pan. Adjust the seasoning, adding salt and pepper and more sugar if necessary. Leave the pan uncovered and simmer for a further half hour, stirring occasionally.

Serve on a bed of cooked basmati rice, with a dollop of yoghurt and fresh herbs scattered over each bowl. Serves 4-6

 

 

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