New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
New! Cream cheese, sweet chili sauce and coriander dip with smashed potatoes view recipe
Lentil and rhubarb curry
This lentil and rhubarb curry is unexpected, and it may even garner skepticism. While used mostly in sweet applications, rhubarb is botanically a vegetable. This curry shows the versatility of rhubarb, offering bright pops of tartness, with a smooth silky texture. The rhubarb does not need a long cook. Ideally you want to take the curry off the heat as soon as the rhubarb turns tender, but before it falls apart and disintegrates into pulp.
Another wonder of rhubarb? It is one of the few vegetables that is concurrently seasonal in both New York and Sydney! I have always wondered why this is the case, how it hits markets in Spring here and in the Autumn in Sydney.
Lentil and rhubarb curry
Serves 4
Ingredients
- 2 tablespoons neutral oil such as grapeseed
- 1 onion (any colour), diced
- 1 5cm / 2 inch piece ginger, peeled and finely diced
- 3 garlic cloves, finely chopped
- 1 Serrano or other green chili, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 150 g French (puy) lentils
- 450 g (about 2 large) potatoes, peeled and cut into 2.5cm (1-inch) pieces
- 625 ml vegetable stock
- 1 (400ml / 13.5-ounces) coconut milk
- 3 rhubarb stalks (about 325g / 12 ounces), sliced into 1.25cm (1/2-inch) pieces
- Basmati rice, to serve (or other variety)
Curry leaf tadka (optional)
- 2 tablespoons ghee
- 1 teaspoon brown mustard seeds
- About 30-40 curry leaves
- Pinch of asafoetida
