Savoury Rhubarb and Cinnamon Red Lentil Curry

This savoury rhubarb recipe is proof that rhubarb doesn’t have to be reserved just for dessert. This tangy and spicy quick curry is delicious and it owes its flavour to the magnificent sticks of red!

Savoury rhubarb curry

Whilst I do love a good rhubarb dessert, rhubarb deserves more than just being caked in sugar and boiled into insignificance. I now use rhubarb in lots of savoury dishes. It adds a wonderfully tangy heat to any dish. It’s perfect for this smooth and sumptuous curry recipe.

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.

Recipe Video

Recipe

Serves 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.
How do I calculate this?

Ingredients

  • 200 g Rhubarb (very finely sliced)
  • 2 Large Onions (finely diced)
  • 4 Cloves Garlic (finely diced)
  • 2 Teaspoons Caster Sugar
  • 2 Teaspoons Cinnamon
  • 2 Tablespoons Garam Masala
  • 1/2 Teaspoon Cayenne Pepper (or generic chilli powder)
  • 750 ml Vegetable Stock
  • 300 g Split Red Lentils
  • 150 g Spinach
  • 30 g Fresh Coriander (roughly chopped)
  • 1 Tablespoon Vegetable Oil

Instructions

  • Heat the tablespoon of vegetable oil in a large saucepan over a medium-high heat. Pour in the chopped onions and garlic. Fry for about 2-3 minutes until the onions are nice and soft.
  • Add the 200g of sliced rhubarb into the frying pan along with the 1 tablespoon garam masala, 2 teaspoons of cinnamon, 2 teaspoons of caster sugar and 1/2 teaspoon of cayenne pepper. Cook for around a minute, stirring well to combine.
  • Tip in the 300g red lentils and 750ml of vegetable stock. Bring the pan to the boil, then turn down to a simmer, cover and cook for around 13 – 15 minutes until the lentils are cooked and the stock has reduced to a thick sauce.
  • Remove the pan from the heat and season to taste. Then stir in the 150g spinach and 30g chopped coriander. Stir the spinach and coriander until they have wilted sufficiently.
  • Serve the curry immediately. I recommend eating it with fluffy pilau rice or a fresh naan. Alternatively it can be eaten on its own as a semi-dhal. Enjoy!
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