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Rhubarb Curry

What you need: 

1 cup red lentils
1 medium sized butternut squash
1 cup rhubarb, diced
1 tablespoon oil
2 tablespoons brown sugar
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon hot chilli powder
2 teaspoons fresh grated root ginger
salt and pepper to taste

What you do: 

1. Cover lentils with plenty of water in a deep saucepan. Bring to a boil, reduce heat and add raw butternut squash cubed. Simmer until soft (about an hour).
2. Remove from heat, drain any water and set aside. Preheat oven. Heat oil in a frying pan and add rhubarb. Reduce heat and cook until tender. Stir in sugar and spices. Cook until rhubarb is slightly browned.
3. Mash together the lentils and squash with a fork then mix in the rhubarb. Pour into a oven-proof dish and bake for about 20 minutes until piping hot. Should look a bit like a cake.
4. Serve with brown rice or pita bread and garnish with a tablespoon of shredded coconut per person.

Preparation Time: 
1 1/2 hours
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

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This recipe was really tasty, and really easy to prepare. Loved the sweet and spicy taste & will definitely make again! Thanks for posting!

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I've tried about a dozen recipes from this site, and so far this is my FAVORITE! Wow. Good stuff.  :)>>>

I used a lot more rhubarb - a whole bag (frozen). I love the complexity of flavors - a little spicy, sweet and sour. This will definitely be a regular meal on my table. Thanks!!!

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This was great! I made it almost exactly as written, except I subbed some coriander and tumeric for the hot chili powder.

I think one mistake I made was tasting the rhubarb mixture before mixing it in with the lentils and butternut squash. On one hand, it was DELICIOUS! On the other hand, I got to taste it super-concentrated, and I felt like I didn't taste it as much as I would have liked once mixed with the starchy lentils and veggies. While I'm certain it was meant to be like that (and while the flavors did become more pronounced in leftovers), I think I might fool around with proportions next time, either making more rhubarb mixture or using fewer lentils and less squash. That's a personal taste thing, though, and may also relate to my non-use of hot peppers.

Thanks for sharing this! I was looking for a non-dessert way to eat rhubarb, and most other rhubarb curry recipes were full of things I didn't have in my pantry.

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I changed this up a little bit but man it was delicious!

I used carrots instead of squash and added spinach because I add greens to just about everything.  I also didn't put it in the oven at all...just mixed it together.  ;)b ;)b

slightly sweet, tangy and spicy  :)>>>

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Oooops, forgot to add that!  I think I generally use 170C, which is 350F-ish.

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Shelloid! I really want to make this--DH bought frozen rhubarb and I want a non-dessert to try it. Just one question--to what temperature do I set my oven for the last part of the recipe?

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