Made this tonight. This is a phenomenally good curry. I could not believe how good it was. I’d never cooked with rhubarb before. The tartness of the rhubarb against the curry flavor worked well—like they belonged together. So flavorful. A keeper. Thanks for developing and thanks for sharing.
My partner, who hates cooking anything sweet, bought rhubarb last week and said he would make a compote. I was sure either I would have to step up or the rhubarb would go to waste. Thankfully, your recipe arrived at my inbox last night and he very excitedly prepared this for us! It was amazing!!
That curry sounds amazing. A few years ago I chased the idea of rhubarb curry down a seemingly never-ending sequence of cul-de-sacs so I am especially grateful to you for finding such a delicious conclusion to my search
Ah how wonderful!! So happy I created something others seem interested in. The tartness of rhubarb works sooo well in a creamy coconut curry. Simple but spectacular. Hope you enjoy it Mark
Peter Berley has a very similar lentil and rhubarb curry recipe in his book The Flexitarian Table. I didn't think it was very good at the time I made it, so I'll try yours and see if it's an improvement.
I made a rhubarb, avocado guacamole and it was phenomenal. Something abt the rhubarb's tartness makes me believe it is perfect for condiments and dips.
This recipe sounds wonderful! I love lentil recipes with tadkas! and I love your discussion of creativity.
I first came across a savory rhubarb dish in Paris, where I studied cooking in the late 1970s and early 80s. The head chef of the school (Fernand Chambrette if Ecole de Cuisine La Varenne) prepared rhubarb to serve with fish, the way French chefs use sorrel. It was creative and delicious.
As you've asked, I have seen the combination of rhubarb and lentils in some middle eastern cooking. Sorry I don't remember any details, though possibly it was in a soup.
A friend of mine told me about your recipes in Tenderheart, and I'm eager to get the book. Meanwhile, I'm delighted to see your creative, appealing recipes in the New York Times.
Another wonderful way to prepare an abundance of Rhubarb in our Australian garden. Last year I made chilli jam with Rhubarb as a base. Didn’t look great, looked muddy, but tasted fine.
I was just thinking about you because there are several recipes of yours that I want to prepare, and here you are! Thank you for sending these wonderful newsletters!
How essential is the coconut milk? We can’t tolerate the richness over here, and I shopped before the recipe was amended. Are there substitutes you recommend?
It sounds odd but I have never cooked one of your recipes that was not absolutely delicious, a definite make again (high praise in our house) so I will give it a go.
I would love to make this as we have lots of rhubarb in the garden at the moment but how much coconut milk do you need? Thank you.
Sorry, didn’t paste that recipe properly!! It’s been amended. It’s just 1 can, 400ml. Hope you enjoy it!
Thank you.
Made this tonight. This is a phenomenally good curry. I could not believe how good it was. I’d never cooked with rhubarb before. The tartness of the rhubarb against the curry flavor worked well—like they belonged together. So flavorful. A keeper. Thanks for developing and thanks for sharing.
Yay so happy to hear it Nancy!! It’s so surprising isn’t it?
Definitely!
My partner, who hates cooking anything sweet, bought rhubarb last week and said he would make a compote. I was sure either I would have to step up or the rhubarb would go to waste. Thankfully, your recipe arrived at my inbox last night and he very excitedly prepared this for us! It was amazing!!
Yay so happy your partner got to make this for you! And so delighted you enjoyed it!
That curry sounds amazing. A few years ago I chased the idea of rhubarb curry down a seemingly never-ending sequence of cul-de-sacs so I am especially grateful to you for finding such a delicious conclusion to my search
Ah how wonderful!! So happy I created something others seem interested in. The tartness of rhubarb works sooo well in a creamy coconut curry. Simple but spectacular. Hope you enjoy it Mark
Peter Berley has a very similar lentil and rhubarb curry recipe in his book The Flexitarian Table. I didn't think it was very good at the time I made it, so I'll try yours and see if it's an improvement.
Oh interesting. I’ve not heard of that book. But hope you enjoy this one more!
Well I love lentils, and I love rhubarb. I'm definitely going to give this a try. So simple too.
I hope you enjoy it Jane!
I made a rhubarb, avocado guacamole and it was phenomenal. Something abt the rhubarb's tartness makes me believe it is perfect for condiments and dips.
Oh YUM that sounds so wonderful. Might need to try that!
This recipe sounds wonderful! I love lentil recipes with tadkas! and I love your discussion of creativity.
I first came across a savory rhubarb dish in Paris, where I studied cooking in the late 1970s and early 80s. The head chef of the school (Fernand Chambrette if Ecole de Cuisine La Varenne) prepared rhubarb to serve with fish, the way French chefs use sorrel. It was creative and delicious.
This looks amazing, really. I am going to make it if I think of it when I’m at the grocer’s.
This sounds absolutely dreamy😍
As you've asked, I have seen the combination of rhubarb and lentils in some middle eastern cooking. Sorry I don't remember any details, though possibly it was in a soup.
Ooh I love that!! That sounds wonderful!!
Thank YOU for writing.
A friend of mine told me about your recipes in Tenderheart, and I'm eager to get the book. Meanwhile, I'm delighted to see your creative, appealing recipes in the New York Times.
So delighted you’re enjoying all the recipes!
Thank you!
Another wonderful way to prepare an abundance of Rhubarb in our Australian garden. Last year I made chilli jam with Rhubarb as a base. Didn’t look great, looked muddy, but tasted fine.
I was just thinking about you because there are several recipes of yours that I want to prepare, and here you are! Thank you for sending these wonderful newsletters!
That’s so kind, thanks for reading Faye!
How essential is the coconut milk? We can’t tolerate the richness over here, and I shopped before the recipe was amended. Are there substitutes you recommend?
It sounds odd but I have never cooked one of your recipes that was not absolutely delicious, a definite make again (high praise in our house) so I will give it a go.