Ingredients:

  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (30ml) neutral oil
  • 3 cups (300g) fresh rhubarb, cut into ½ inch pieces
  • 2 cans (15 oz / 425g each) cooked brown or green lentils, drained and rinsed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (2g) ground turmeric
  • ½ tsp (1g) cayenne pepper
  • 1 tsp (6g) salt
  • 1 tbsp (12g) maple syrup

Instructions:

  1. Heat the oil in a 12-inch deep skillet over medium heat until it shimmers.
  2. Add the diced onion and sauté for 5–7 minutes until translucent and just starting to turn golden.
  3. Stir in the minced garlic and grated ginger; cook for 60 seconds until fragrant.
  4. Lower the heat slightly and stir in the curry powder, turmeric, and cayenne; toast the spices for 1 minute.
  5. Toss in the chopped rhubarb pieces and stir-fry for 3–4 minutes until they soften slightly and turn a vibrant pinkish-red.
  6. Pour in the coconut milk and stir in the drained lentils and salt.
  7. Bring the mixture to a gentle simmer.
  8. Stir in the maple syrup.
  9. Simmer uncovered for 10–12 minutes until the sauce thickens to a velvety consistency and the rhubarb is tender.