Rhubarb and Lentil Curry Recipe - Great British Chefs

Ingredients

• 350g of rhubarb, cut into 1cm chunks
• 2 leeks, trimmed and sliced
• 1 medium onion, chopped
• 2 sticks of celery, sliced
• 3 garlic cloves
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1/4 tsp coarse sea salt
• 2 tsp paprika
• 1/4 tsp turmeric
• 150g of puy lentils
• 700ml of vegetable stock
• 2 tbsp of dark brown sugar
• 2 tbsp of extra virgin rapeseed oil, or sunflower oil
• sea salt
• freshly ground black pepper
• basmati rice, boiled
• natural yoghurt, thick (use vegan yoghurt if preferred)
• coriander leaves, or parsley leaves