Recipe Rhubarb Curry

INGRÉDIENTS

• Protein to taste (I use shrimp here)
• 45 ml (3 tbsp) fat
• 45 ml (3 tbsp) curry powder Pinch
• 1 cube minced garlic in oil or 2.5 ml (1/2 tsp) garlic powder
• 2 x 2 cups cubed rhubarb (for a total of 4 cups)
• 2 cups coconut milk
• 1/4 cup sweetener
• Leftover grilled vegetables (potatoes, peppers, zucchini, asparagus, eggplant, tomatoes, etc.)
• Chopped ginger, to taste (optional)
• Lemongrass to taste (optional)
• 1/4 cup frozen peas or edamame (optional)
• 1 cup spinach or kale (optional)

PRÉPARATION

1. In a skillet, melt 2 tablespoons of fat.
2. Add 2 of the 4 cups of rhubarb cubes, garlic, and curry powder and cook until the rhubarb pieces break down.
3. Add the coconut milk, ginger, and lemongrass.
4. Cook until simmering.
5. Blend the sauce in a blender until smooth. Set aside.
6. In a skillet, melt 1 tablespoon of fat. Add the rhubarb cubes and cook over high heat until mashed.
7. Add the protein and cook until golden brown.
8. Add the rhubarb and coconut sauce and the grilled vegetables. Just before serving, add peas or edamame and spinach.
9. Garnish with lime zest, green onions, and cilantro, to taste.
10. Eat without moderation with naan bread or rice.

Second Life Tip
Turn leftovers into delicious soup! In a blender, add equal parts curry and one part broth. Blend until smooth, then serve hot. To garnish, add legumes and a mix of fresh herbs. A quick recipe that will make your mouth water! For this last recipe, I invite you to revisit a classic of Indian cuisine: Butter Chicken! Here, we add rhubarb instead of tomato, for a little more texture and acidity in this creamy dish. You will see that this vegetable has its place perfectly in this dish.