Savoury Rhubarb and Cinnamon Red Lentil Curry

Although Rhubarb is a vegetable, the majority of its 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.

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Keyword quick rhubarb curry, rhubarb curry, savour rhubarb recipes, savoury rhubarb recipes

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings

Calories 594

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 2 tablespoons of 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!

Video

Nutrition