Recipe Red Lentil Curry with Rhubarb and Cinnamon

This savory rhubarb recipe is proof that rhubarb doesn't have to be reserved just for dessert. I adapted the recipe to bring out the flavor of the rhubarb.

Prep Time 10 minutes
Cooking Time 20 minutes
Dotal Time 30 minutes

INGRÉDIENTS

• 200g rhubarb (thinly sliced: 2-3mm)
• 2 large onions (finely diced)
• 4 garlic cloves (finely diced)
• 1 tsp sugar
• 1 tsp cinnamon
• 2 tbsp garam masala
• 2 tsp cayenne pepper (or generic chili powder)
• 750ml vegetable stock
• 300g split red lentils
• 150g spinach or kale
• 1 tablespoon vegetable oil

PRÉPARATION

1. Heat the tablespoon of vegetable oil in a large saucepan over medium-high heat. Add the chopped onions and garlic. Fry for about 2-3 minutes, until the onions are very soft.
2. Add the 200g of sliced ​​rhubarb to the pan along with 1 tablespoon of garam masala, 2 teaspoons of cinnamon, 2 teaspoons of caster sugar, and 1/2 teaspoon of cayenne pepper. Cook for about one minute, stirring well to combine.
3. Pour in the 300g of red lentils and 750ml of vegetable stock. Bring the pan to a boil, then reduce the heat, cover, and cook for about 13-15 minutes, until the lentils are cooked and the stock has reduced to a thick sauce.
4. Remove the pan from the heat and season to taste. Then stir in the 150g of spinach. Stir the spinach until wilted.
5. Serve the curry immediately. I recommend eating it with fluffy basmati rice.
6. Add curry leaves if you can find them, which are often available in Indian or Sri Lankan grocery stores. Fresh coriander leaves add a nice flavor too, if you're into that!