Rhubarb & Lentil Curry

Name: Rhubarb & Lentil Curry
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; black pepper; 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

www.veganrecipeclub.org.uk

This lovely seasonal curry has a tangy, tamarind-like taste - rhubarb is actually a vegetable not a fruit, as I discovered - and the dish always gets a big thumbs...

View full recipe on www.veganrecipeclub.org.uk

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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
black pepper
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