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
Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long. Ideal for Indian curries and can be used as a cream substitute (which is also thickens sauces).
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.
How can rhubarb be used? ›
Rhubarb is often seen as jam or compote with or without strawberries. In addition, it's used in many different types of sweet desserts, from pies and tarts to cakes and cookies. Beyond dessert, there are many savory uses for rhubarb.
What is the difference between red and green curry lentils? ›
Flavor and Texture
In terms of texture, red lentils tend to break down more easily when cooked, making them ideal for soups, stews, and curries. On the other hand, green lentils hold their shape better and have a firmer texture, making them suitable for salads, side dishes, and casseroles.
What is the best thickener for curry? ›
You can use foods like yogurt to get the curry to thicken. You can also add flour or corn starch. Simmering the curry for a few extra minutes can also get it reach the right consistency.
Does milk make curry thicker? ›
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
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.
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.
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.
When not to use rhubarb? ›
Kidney disease: There are chemicals in rhubarb that might harm the kidneys or increase the risk of kidney stones. If you already have kidney disease, avoid rhubarb. Kidney stones: Rhubarb contains a chemical that the body can convert into kidney stones. If you have ever had kidney stones, don't take rhubarb.
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.
Is lentil curry good for you? ›
These small, gluten-free legumes pack a healthful punch. Lentils are rich in vitamins, minerals and fiber, without the fat or cholesterol of red meat. If you're trying to find a quick, nutritious dinner and wondering, “Is lentil soup good for me?” the answer is “yes.” (The only decision is what color lentils to use!)
Do green lentils need to be soaked? ›
How to prepare lentils. Lentils do not require it but can be soaked in order to reduce cooking time by about half. Before cooking, rinse lentils in cold water, pick over to remove debris or shrivelled lentils, then drain.
How long do lentils take to cook? ›
Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes. Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.
How to make thick Thai curry? ›
How can I thicken up a Thai red curry sauce? Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.
How do you thicken golden curry sauce? ›
For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch and mix equal amount of cold liquid and stir until smooth paste forms. Then, whisk the slurry into the hot, simmering liquid that you want to thicken. Bring to a boil and simmer until any starchy taste has been cooked away.
Do you thicken curry with lid on or off? ›
To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.
