Rhubarb & Lentil Curry

Cooking time
Serves2 people
Rhubarb & Lentil Curry

Few things sing spring as colourfully as rhubarb. Usually treated as a fruit, it’s technically a vegetable and its sharpness adds a tang to creamy lentils and earthy turmeric.

4 ratings
layout 4 comments


  • 1 onion
  • 1 garlic clove
  • 2 sticks of rhubarb
  • 200g brown basmati rice
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 150g red lentils
  • 1 tbsp Demerara sugar
  • 1 lemon
  • 150g yogurt
  • A handful of coriander
  • 50g baby leaf spinach
  • 400ml + 300ml hot water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 10 mins | Cook: 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and rinse under cold water.
2. Tip the rice into a small pan. Add 400ml boiling water and a pinch of salt. Cover. Bring the pan to the boil. Turn the heat right down and gently simmer the rice for 25 mins till it’s tender and the water is absorbed. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.
3. Peel and chop the onion. Peel and finely slice the garlic. Trim and chop the rhubarb into 2cm pieces. 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 2 tsp garam masala to the onions and cook for 2 mins. Add 1 tsp turmeric. Tip in the red lentils and stir thoroughly to coat in the spiced onions.
5. Pour in 150ml boiling water and stir for 3 mins till absorbed. Add the rhubarb with another 150ml boiling 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 lemon. Stir into the yogurt. Juice one half and slice the other half into wedges to serve. Pour the juice into the lentils. Stir the spinach through the lentils to just wilt it.
7. Roughly chop the coriander leaves. Stir half of the chopped coriander through the lentils, saving 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 yogurt and a scattering of the remaining coriander leaves. Pop a lemon wedge on the side for squeezing.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop


I never made anything like this before, and I'm very glad that I did . Its super easy and yummy



This was a bit of a challenge to a ropey cook like me, but I am glad I made the effort - very tasty and inventive, and I was amazed at how well the rhubarb worked as a curry veg. Well done!

Delicious Life


Amazing way to use rhubarb!



This was divine, not a way I would have thought to use rhubarb... But wow. Magnificent