Yes, rhubarb in a curry. I know, go figure. The tartness of the rhubarb works brilliantly though, so give it a crack whilst it’s in season. Trust me.
This is a variation of a very lovely looking original found here. Don’t be put off by the ingredients list. The method is dead easy and you can use whatever veg and spices you’ve got to hand.
200g Puy lentils
2 bay leaves
0.5l light vegetable stock
500g Jerusalem artichokes
2tbsps sunflower oil
1tsp cumin seeds
1tsp mustard seeds
0.5tsp caraway seeds
1 fresh red chilli, finely chopped
2 sticks rhubarb, cut into 1cm square pieces
1 red or yellow pepper, deseeded and chopped
150g green beans, any variety, chopped
0.5tsp ground ginger
1 tsp cinnamon
2tsps ground cumin
0.5tsp ground turmeric
0.5tsp ground cardamom
1tsp salt
1tbsp soft brown sugar
Add the lentils, stock and bay leaves to a pan and bring to the boil. Then gently simmer until the lentils are tender but not mushy. 30-40 minutes probably. Add a little more water if needed. Drain any excess once cooked.
Peel the Jersualem artichokes and cut into roughly 2cm square chunks. Boil in a pan of salted water until soft but not disintegrating. About 20-25 minutes. Drain.
Heat the oil in a large frying pan. Once hot, stir in the seeds and chilli. Cook for a minute or two until you start to smell the released fragrances. Don’t burn them! Add all the remaining ingredients and stir well to combine. Turn the heat down to medium-low and stir fry for 5-10 minutes until the vegetables are just starting to soften.
Tip in the cooked, drained lentils and artichokes and mix well. Once it’s all warm, serve with flatbreads, crusty bread, brown rice, pearl barley… whatever you fancy. Seriously, it’s ace.
RESEARCH QUESTION: What unexpected food combinations work for you?