Rhubarb & Lentil Curry - Vegan Recipe Club

Ingredients

• Stage 1: Vegetables
• 350g/12oz rhubarb, washed and cut into 2cm/1 inch chunks
• 3 onions, chopped or sliced fine
• 1 stick celery, chopped
• 2 medium-large peppers, chopped into chunks – red, yellow or orange
• 1 tbsp plain vegetable oil for cooking
• Stage 2: Spice mixture
• 4 cloves garlic, peeled and chopped or crushed
• 50g ginger, peeled and chopped roughly or grated (about two big thumb-sized pieces
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• Pinch chilli flakes or ¼ tsp chilli powder
• ½ tsp turmeric
• 2 tsp paprika
• ½ tsp salt
• Stage 3: Lentils and stock
• 150g/5oz puy or whole brown lentils
• 700ml vegan stock
• Stage 4: Final flavourings
• 250g/9oz cooked white potato, diced in medium chunks
• 2 tbsp of dark brown sugar
• Salt and black pepper
• To serve
• Brown long grain or brown basmati rice to cook OR ready-cooked pouches
• Plain vegan yoghurt – a thick coconut-based vegan yoghurt would be particularly nice
• Chopped fresh coriander or parsley
• ALL KITTED OUT