Rhubarb & Lentil Curry with Coconut Rice

Cooking time
Serves4 people
Vegetarians Gluten-free diets
Rhubarb & Lentil Curry with Coconut Rice

Have you tried rhubarb in a curry? The tart, tangy flavour pairs really well with the creamy lentils and aromatic spices. Serve with a side of sweet coconut rice.


  • 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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1. Tip the rice and lentils into two separate, large bowls. Cover with cold water. Set aside to.
2. Peel and chop the onions. Peel and slice the garlic. Peel and grate the turmeric and ginger.
3. Pour 1 tbsp oil into a large pan on a medium heat. Add the onions. Season with salt and pepper. Fry, stirring occasionally, for 5 mins, till glossy. Add the garlic, turmeric and ginger. Fry, stirring, for 2 mins. Meanwhile, fill and boil your kettle.
4. Add the garam masala, cumin seeds and ground coriander to the pan. Cook, stirring, for 2 mins. Drain the lentils. Stir them into the pan with 1.2 ltr hot water. Stir in the tamarind and demerara sugar. Pop on a lid and bring to the boil. Turn the heat down. 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. Add a pinch of salt. Pop a lid on the pan and bring to the boil.
6. When the coconut milk is boiling, add the rice and stir well. Pop on a lid and bring back to the boil. Turn the heat down. 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, stir in the rhubarb. Pop the lid back on. Simmer for 10 mins till the lentils and rhubarb are tender (it should still be a little soupy).
8. When the curry is ready, stir in the spinach until wilted. Divide the coconut rice between warm plates or bowls. Ladle over the curry. Tear over the coriander leaves. Sprinkle over the desiccated coconut. 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.
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