Although Rhubarb is a vegetable, the majority of it’s uses in cooking are reserved to deserts. It’s tangy and crisp flavour pair well with sugar, lending itself well to being used in pies and crumbles. However, rhubarb can be excellent in savoury dishes as well as I attempt to show in this wonderfully simple and light curry.
When to eat
We recommend eating this dish from February through to June. Forced rhubarb (grown in the dark) appears at the beginning of the year and is tender and tart. In April field grown varieties start to appear which are less tender but more flavoursome.
This meal is around 91% less polluting than the average UK meal.
- Eating this recipe will save around 2.69 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.20 KM in a modern car.
- 250 g Brown Rice
- 200 g Rhubarb
- 300 g Red Lentil
- 150 g Spinach
- 2 Teaspoon Caster Sugar
- 2 Teaspoon Cinnamon
- 2 Tablespoon Garam Masala
- 2 Large Onion
- 2 Clove Garlic
- 1 Tablespoon Sunflower Oil
- Place the rice in a deep pan and cover with water. Bring to the boil, cover and simmer for about 20 – 25 minutes until the rice is soft and water has been absorbed. Remove from the heat and reserve.
- Whilst the rice is cooking finely dice the onions and garlic. Place into a small blender with 2 tablespoons of water and blend until the onion the mixture is porridge like. Heat the oil in a deep frying pan and pour in the onion mixture. Cook for 5 minutes or until the onions are golden and soft.
- Thinly slice the rhubarb then add to the frying pan along with the garam masala, cinnamon and sugar. Cook for around a minute, stirring well to combine. Then stir in the lentils and 500 ml of water. Increase the heat and bring to the boil. Then turn down to a simmer and cook for around 10 – 15 minutes until the lentils are cooked and the water has reduced to a thick sauce.
- Chop the coriander and pour into the pan along with the spinach. Stir until the spinach has wilted sufficiently. Serve with helpings of the brown rice for each serving.