Lentil & Rhubarb Curry
Clock Image
Prep: 10 mins
Cook: 30 mins
Is that a lightsaber in your box? Few things sing spring as colourfully as rhubarb. This hot pink, tart veg adds a sharp sweetness to creamy soft lentils and earthy tumeric.
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735 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 garlic clove
  • A thumb of turmeric
  • 2 sticks of rhubarb
  • A bag of brown basmati rice
  • 2 tsp garam masala
  • A bag of red lentils
  • 1 tbsp Demerara sugar
  • 1 lime
  • A pot of yogurt
  • A handful of chervil
From your kitchen
  • 550ml hot water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Pan with a lid
  • Measuring jug
  • Deep frying pan or wok
Step by step this way
  • 1.

    Fill your kettle and boil it. Peel and chop the onion. Peel and finely slice the garlic. Peel and grate the turmeric. Trim and chop the rhubarb into 2cm pieces.

  • 2.

    Tip the rice into a pan. Pour in 250ml hot water from the kettle. Bring to the boil and cover. Put on a low heat. Simmer for 6 mins till the water is absorbed. Let it steam, lid on, for another 2-3 mins.

  • 3.

    Heat a deep frying pan or wok and add 1 tbsp olive oil. Add the onion and garlic. Stir and fry for 4 mins till soft and glossy.

  • 4.

    Add the garam masala to the onions and cook for 2 mins. Add the turmeric. Tip in the red lentils and stir thoroughly to coat in the spiced onions.

  • 5.

    Pour in 150ml of hot water and stir for 3 mins till absorbed. Add the rhubarb with another 150ml hot water. Add 1 tbsp sugar. Stir and cook for 10 mins till the rhubarb is just soft and the lentils are cooked through.

  • 6.

    Grate or pare the zest from the lime. Stir into the yogurt. Juice one half and slice the other half into wedges to serve. Pour the juice into the lentils.

  • 7.

    Roughly chop the chervil leaves. Stir half of the chopped chervil through the lentils, save the rest for later. Fluff up the rice with a fork.

  • 8.

    Serve the lentil and rhubarb curry with the rice. Top with a dollop of yoghurt and a scattering of the chervil. Pop a lime wedge on the side for squeezing.