Gluts in general are a good thing, especially down on the allotment. To be honest, it doesn’t happen that often but when my cup runneth over and there is an abundance of a particular vegetable or fruit, there is certainly something giddy about diving-bombing into the patch and throwing produce up into the air with gay abandon.
One year, we had tons and tons of courgettes. The courgettes went mad. Loads we had. And with every trip down to the plot, the more we would bring back home. To make pasta sauces, to blitz for soups, to chop up for ratatouille, to grill and throw into salads, to stuff with mince, to grate, mix in and bake for chocolate cakes. Oh, it was brilliant.
The flipside of course, is that eventually you get fed up, absolutely fed up of eating courgettes. Sick and tired of peeling, chopping, thinking, reading and scratching your head about what you are going to do with them. And then you begin to curse them with every visitation. “Out, damn courgette, out I say.” You then try to give them away. Which works at first but people can get sick and tired of that too. You begin to practically chase people around, old ladies in particular, all over the allotment with these bulbous, green truncheons, begging, pleading. Until the police get called and you get nicked for harassment and threatening behaviour with a squash. So sometimes, gluts are not necessarily a good thing.
It is still a bit early in the year to be worrying about such things but I have to admit, I am starting to fret about the rhubarb, as right now it is beginning to hit its peak. A month ago, the rhubarb was still fairly docile, given the coldness of the start to spring and seemed quite quiet and happy; crowns all cozied up under their mounds of manure. But having had the warm snap and a flash of rain, the stuff is now going bonkers.
It always amazes me actually, the speed at which some things can grow. With each sunrise, I can’t help but picture in my mind, masses of pink stalks unfurling from the soil and shooting skywards like rockets, spreading out their poisonous leaves to shadow the ground. Like some sinister, living, thing. Like some kind of Triffid, that will eventually uproot itself and make its way to my house and come knocking at my door.
You could say that I have an over-active imagination and that I am possibly worrying a little too much about how to deal with the forthcoming glut but this is the sort of stuff that is keeping me awake at night.
As such, I am currently on the lookout for lots of different ways to use rhubarb. After all, there is only so much crumble you can eat. After doing some research, the usual suspects have come up in the form of using the excess rhubarb to make various puddings, ketchups, chutneys, jams and jellies. Not to forget steeping large quantities in vats of gin and vodka. But then I stumbled across a rather inventive suggestion by vegetarian food writer and cook, Celia Brooks. In her book, New Urban Farmer, Celia recommends using a savoury approach. Rather than concentrate on the sweet and the pickled (including pickled liver), why not stick some rhubarb in a curry?
This is a good question, so I tried her alternative sounding recipe out the other night and it was a humdinger. The resulting curry resembled a dhal more than anything else, as the rhubarb and pulses do melt down a lot during the cooking process. But the flavour was outstanding with each forkful delivering a sharp, sour, spicy hit; all underpinned by warm, earthy lentils. It smacked of comfort food yet remained fresh and vibrant and given that the recipe caters for 4–6 people and I pretty much ate the lot by myself, says to me, that this is a fine curry.
And because it is such a good dish, I got in touch with Celia and asked if I could have permission to share the recipe on Great British Chefs. Thankfully, she agreed, saying that she felt quite flattered by my asking. She also said that I was to stop worrying so much about gluts in the future. Apparently Celia used to have the same nightmares too.
FAQs
Puree the ingredients with either an immersion blender or a regular blender. Return to pan and add lemon juice plus salt to taste. Now add your chicken and simmer in the curry on medium-low to medium until the chicken is cooked through. Once cooked through, add the heavy whipping cream, then stir.
Can I use green lentils instead of red? ›
All types of lentils can usually be used interchangeably, although they may not have quite the same texture or, of course, colour. Orange, red and green lentils will turn mushier than puy lentils, which hold their shape and keep their texture well.
What do you do with rhubarb? ›
Rhubarb is a truly special ingredient. With its vivid pink colour and distinctively tangy taste, it can be stewed, poached, roasted and puréed in a range of dishes as well as drinks. Use it in a comforting crumble, a classic syllabub, a fruity chutney or a zingy kebab sauce – the possibilities are endless.
Are red lentils easier to digest? ›
Red lentils are an excellent product for diabetics due to their low glycemic index. In addition, it is more easily digestible than other varieties, and all its properties are easily absorbed by our body. In terms of preparation, it is definitely distinguished by the ease and short time of the entire process.
What cream is best for curries? ›
Clotted cream is amazing and it doesn't just have to be used on scones! By adding it to this curry it gives it that nice creamy flavour, but I do find it very subtle so its not over powering. Funny enough it makes it almost taste like a korma but has more of a tomato flavour than coconut.
Is it better to use coconut cream or milk for curry? ›
It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
Which color lentil is healthiest? ›
Black Lentils (Beluga lentils)
Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.
What tastes better red or green lentils? ›
In short, the nutritional difference between red lentils vs green lentils is minimal. They each contain a similar amount of calories, carbs, protein, fat, vitamins, and minerals. The biggest difference between the two is their taste and texture, with the red variety having a mushier consistency and sweeter taste.
Do green lentils take longer to cook than red lentils? ›
Bring a pot of lightly salted water to a boil, add lentils. Cover, reduce heat and simmer the lentils, stirring occasionally for 15-40 minutes or until tender and fluffy textured on the inside. In general, red lentils will take 15 minutes, while brown will take 20 minutes and green lentils will take up to 40 minutes.
What pairs well with rhubarb? ›
Rhubarb flavor pairings:
- any type of berries, but especially strawberries.
- vanilla.
- almond.
- cardamom.
- lemon.
- apples.
- mint.
- ginger.
While cinnamon may be a more common spice to pair with rhubarb, citrusy, herbal cardamon lends a warm, citrusy note to a dish. A big pinch of ground cardamom can be added to any cake, pie, or compote, or you can simply add a little to the whipped cream you'll be topping your rhubarb dessert with.
Do you peel rhubarb before cooking? ›
Cut away and discard any tough, woody, or bruised parts of the stalks. Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.
Do lentils clean your gut? ›
Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.
How to avoid gas when eating lentils? ›
How Can You Eat Lentils Without Getting Gassy?
- Add fiber-rich foods slowly. ...
- Drink water. ...
- Avoid other behaviors that might make you feel gassy if you're adding more fiber to your diet, like chewing gum.
- Soak lentils before cooking them to minimize the gas they might cause.
A 1/2-cup serving of boiled lentils contains an impressive 7.8 g of fiber. Eating lentils may also help increase the production of butyric acid, a type of short-chain fatty acid found in your colon. This could increase the movement of your digestive tract to promote bowel movements.
How to add cream to curry without curdling? ›
Follow the below tips to avoid curdling of cream:
- Always use cream which is at room temperature.
- Beat the cream before adding it to any dish.
- Bring the flame to lowest possible when adding cream.
- Add cream with one hand and keep stirring the dish.
In this case either cover the dish tightly to reduce evaporation or add the cream in the last 10 minutes of cooking time, so that it just heats through.
When should I thicken my curry? ›
The longer you simmer the curry, the thicker it will become. This is my preferred method, but a slow one. Use one of the methods below if short on time. Add Tomato Paste: Whisk in 2 tablespoons tomato paste and simmer for an additional 4-5 minutes.
What order do you add ingredients to curry? ›
Though it's subjective based on the type of seasoning, a rudimentary sequence order tends to be dry, whole spices first, followed by powdered ones, and finishing with fresh herbs and hot chili peppers if desired.
