Rhubarb & Lentil Curry with Coconut Rice Recipe

Ingredients

270g white basmati rice
300g dried red lentils
2 onions
2 garlic cloves
A thumb of turmeric
A thumb of ginger
1 tsp garam masala
1 tsp cumin seeds
2 tsp ground coriander
1 tbsp tamarind paste
2 tbsp demerara sugar
400ml coconut milk
400g rhubarb
100g baby leaf spinach
A handful of coriander
1 tbsp desiccated coconut
1 lime

Prep: 20 mins | Cook: 35 mins

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Method

1. Tip the rice and lentils into two separate, large bowls. Cover with cold water. Set aside to soak.

2. Peel and finely chop the onions. Peel and finely slice the garlic. Peel and grate the turmeric and ginger (see our turmeric tip for stain-free prep).

3. Drizzle 1 tbsp oil into a large pan set on a medium heat. Add the onions, season with salt and pepper. Fry, stirring occasionally, for 6 mins, till glossy. Add the garlic, turmeric and ginger and fry, stirring, for 2 mins. Meanwhile, fill and boil the kettle.

4. Add the garam masala, cumin seeds and ground coriander to the pan and cook, stirring, for 2 mins. Drain the lentils and stir them into the pan with 1.2 ltr hot water from the kettle. Add the tamarind paste and demerara sugar. Stir well, then pop on a lid and bring to the boil. When the pan is boiling, turn the heat down and simmer for 12 mins till the water has reduced by half.

5. While the lentils simmer, pour the coconut milk into a medium-sized pan. Top up with 150ml hot water from the kettle and add a pinch of salt. Pop a lid on the pan, place on a high heat and bring to the boil.

6. When the coconut milk is boiling, carefully add the rice and stir well. Pop on a lid and bring back to the boil. Turn the heat right down and gently simmer for 8–10 mins till the rice has absorbed all the liquid and become tender. Take off the heat and set aside, lid on, for 5 mins to steam.

7. Meanwhile, trim the rhubarb and chop into 2cm-thick pieces. When the lentils have cooked for 12 mins, add the rhubarb to the pan and stir well. Pop the lid back on and simmer for 10 mins, till the lentils and rhubarb are tender and most of the water has been absorbed (it should still be a little soupy). If it looks like it’s drying out too quickly, turn the heat down and add a splash of water.

8. When the lentil curry is ready, stir in the spinach until wilted. Taste and add more salt, if you think it needs it. Divide the coconut rice between warm plates or bowls. Ladle over the curry, tear over the coriander leaves, and sprinkle over the coconut flakes. Serve with lime wedges for squeezing.

9. Love Your Leftovers
The lentil and rhubarb curry will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide the curry into individual portions, cool and then freeze in sealed tubs. Defrost overnight and reheat till piping hot all the way through. We recommend cooking the rice to order, rather than reheating it.

10. No Stains, All Gains
Fresh turmeric likes to stain everything bright yellow so when you’re preparing turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any turmeric stains from your fingers.