Rhubarb & Lentil Curry with Coconut Rice Recipe | Abel & Cole

Rhubarb & Lentil Curry with Coconut Rice

Cooking time
Serves2 people
Vegetarians Gluten-free diets
Rhubarb & Lentil Curry with Coconut Rice

Few things sing spring as colourfully as rhubarb. Usually treated as a fruit, it’s actually a type of veg, and its sharpness adds refreshing tang to this seasonal curry made with creamy lentils and earthy turmeric.

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layout 2 comments


  • 150g brown basmati rice
  • 50g coconut cream
  • 1 onion
  • 1 garlic clove
  • A thumb of turmeric
  • 2 sticks of rhubarb
  • 2 tsp garam masala
  • 150g red lentils
  • 1 tbsp demerara sugar
  • 1 lemon
  • 150ml Greek style yogurt
  • 1 mini cucumber
  • 1 tsp cumin seeds
  • 50g baby leaf spinach
  • A handful of coriander

Prep: 15 mins | Cook: 30 mins

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1. Fill and boil your kettle. Tip the rice into a large bowl and cover with cold water. Whisk till the water goes cloudy, then drain and rinse well.
2. Tip the rice into a small pan. Fill a jug with 300ml hot water from the kettle and crumble in the coconut cream. Add a pinch of salt, stir to dissolve, and pour into the rice. Cover and bring to the boil, then turn the heat right down and simmer the rice for 25 mins till it’s tender and the water has been absorbed. Take off the heat and set aside, lid on, for 5 mins to finish cooking the rice.
3. While the rice simmers, peel and chop the onion. Peel and finely slice the garlic. Peel and grate the turmeric (protect your clothes from stains by wearing an apron and use a glass choping board or one you cna wash up straight away). Trim and chop the rhubarb into 2cm-thick pieces.
4. Place a large pan on a mdium heat and add 1 tbsp oil. Add the onion and garlic. Fry for 5 mins, stirring often, till glossy. Add 2 tsp garam masala and cook, stirring, for 2 mins. Add the turmeric. Tip in the red lentils and stir thoroughly to mix.
5. Pour in 150ml hot water and stir till absorbed. Add the rhubarb with another 150ml hot water and 1 tbsp demerara sugar. Pop a lid on the pan. Cook for 10 mins, stirring often, to soften the rhubarb and cook the lentils. If it dries out too quickly, add a splash more water.
6. Meanwhile, spoon the yogurt into a small bowl. Trim the cucumber and coarsely grate it. Add to the yogurt. Tip in 1 tsp cumin seeds and add a pinch of salt and pepper. Stir well and set aside.
7. Grate the zest from the lemon. When the lentils are tender, add the lemon zest and a squeeze of lemon juice. Fold through the spinach to just wilt it. Taste the lentils and add more lemon juice or a pinch of salt or sugar, if it needs it. Take off the heat.
8. Roughly chop the coriander and stir half into the lentils. Divide the rice between warm bowls and ladle over the rhubarb & lentil curry. Garnish with the remaining coriander and serve with lemon wedges for squeezing.
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Superb and easy to make recipe, we loved the flavours - great idea to mix the rhubarb with the red lentils!



Relatively easy to put together, very tasty, and healthy!