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Lentil Curry with Rhubarb and Sweet Potatoes
Lentil Curry with Rhubarb and Sweet Potatoes is a modern Fusion recipe for a classic vegetarian dish of lentils curried with sweet potatoes and rhubarb before being baked in an oven and topped with grated coconut. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Lentil Curry with Rhubarb and Sweet Potatoes.
prep time
15 minutes
cook time
80 minutes
Total Time:
95 minutes
Serves:
2
Rating: 
Tags : CurryChilli RecipesSpice RecipesVegetable RecipesBaking RecipesBean RecipesFusion RecipesFusion Recipes
I love rhubarb and I'm constantly on the search for new ways of cooking it, especially where it's used as what it actually is, a vegetable. I was delighted by this Anglo-Indian dish and both had to make it for myself and to present it here.
Ingredients:
150g dry red
lentils
1 large sweet potato, peeled and sliced
1 tbsp ghee
180g
rhubarb, diced (no need to peel)
2 tbsp honey
1 tbsp
curry powder
1 tsp
ginger, grated
1 tbsp hot red
chilli powder
salt and freshly-ground black pepper, to taste
45g freshly-grated coconut
Method:
Wash the lentils thoroughly then add to a pan. Add water to cover then bring to a boil and reduce to a simmer. Stir-in the sweet potatoes then cover with a tight-fitting lid and simmer until soft (about 50 minutes) — check the water levels and top-up as needed.
At this stage remove the lentil and sweet potato mix from the heat, drain and set aside. Meanwhile, add the ghee to a pan and once hot stir-in the rhubarb. Stir-fry for 1 minute then reduce the heat and continue cooking for about 15 minutes, or until tender. Stir-in the honey and spices and cook for 1 minute more. Mash together the lentils and sweet potatoes with a fork then stir into the rhubarb mix.
Turn the mixture into an oven-proof dish and transfer to an oven pre-heated to 200°C. Bake for about 20 minutes, or until lightly browned on top and hot through. Garnish with the grated coconut and serve.
