Wednesday, 10 June 2015

Rhubarb and Yellow Split Pea Curry

Rhubarb and Yellow Split Pea Curry with rice, lemon, and Rhubarb Chutney
This is gorgeous garden curry, especially if you use dandies or hawthorn leaves as the green, and is a lovely summery dish.  You could make it with peeled apples instead of rhubarb later in the year, when I would add a little more warming spice for the cooler evenings.

I often read not to add salt to pulses when cooking as they will toughen.  In this case, we want the yellow split peas to retain some bite for a nicely textured curry.  The rhubarb should also stay conspicuous in the finished dish so we do not want long stewing here; on High I would not go over 2.5 hours on the slow cooker.  If using the hob, give it 40 minutes of gentle simmering.  If you want more of a dal-like dish then cook for longer until the peas have broken down into a blanket like mush, and add the salt after cooking.

This is best over rice as a main dish, or it could be eaten from a bowl with flatbread. I guess you could make it as a side dish, but as it has plenty of protein, calcium, iron and vitamin C, it makes such a substantial, nutrition, and delicious main meal in itself that it would seem a waste (although it is good with a couple of chopped rashers or chicken strips added too - I have not tried it, but I would bet strips of lamb slices would be good as well.)

How I make it:



250g yellow split peas
2-4 stalks of rhubarb, sliced into little logs if thin or chopped if thick
a handful of greens such as spinach, dandelion, nettle or hawthorn, fairly well chopped
1 tbsp. plain flour
400g tin of chopped tomatoes
200ml boiling water from the kettle
1 bay leaf
1 tbsp. mild curry powder
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper

Blend the flour with the tomatoes.  Mix everything together in a slow cooker/crock pot.  Cook on High for 2.5 hours.


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