Rhubarb
This week a friend gave me some lovely stalks of rhubarb fresh from her garden.
I usually make sweet dishes with rhubarb, which involves adding looks of sugar due
to the sharpness of the rhubarb. This weekend I have been experimenting with a
savoury dish and made a delicious curry … rhubarb is a vegetable after all!
Nutritional Value:
Rhubarb is a good source of fibre, vitamin K and is a rich source of antioxidants.
Rhubarb and Lentil Curry
Ingredients:
3 Stalks of rhubarb, cut into 1cm chunks
2 leeks trimmed and sliced
onion, sliced
2 garlic cloves
1 green chilli
1 tsp cumin
1 tsp garam masala
1 tsp turmeric
200g red lentils
Vegetable stock
2 tbsp dark brown sugar
Salt and Pepper
Olive Oil
Method:
Heat the oil in a pan and once hot, add the onion, leek, garlic and chilli and fry until soft.
Add the cumin, turmeric and garam masala and continue cooking and stirring for 1 minute.
Add the rhubarb, lentils and stock to the pan and bring to the boil.
Reduce the heat to a simmer and cook for 30 minutes.
Stir in the sugar and taste, adjusting the seasonings to your liking.
Continue simmering without a lid for 30 more minutes, stirring occasionally.
Serve with brown rice and fresh coriander (or wild garlic flowers).
Nutritional Therapy: Discover more about the benefits of seasonal and sustainable cooking and how eating a nutrient dense diet can help improve your health and wellbeing. You can book now for a free 20 minute no obligation mini consultation to find out more with our Nutritional Therapist, Maisie. Use our online booking system or call the clinic.
PS: For those that saw the blog on Wild Garlic, you can still take advantage of this wonderful plant at it is now in flower. The edible flowers can be used to decorate and add a lovely subtle taste to your salads (or curry!).