- 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
- 550ml hot water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Pan with a lid
- Measuring jug
- Deep frying pan or wok
- 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.