Nicola came up with this recipe for a wild and weedy curry. We’ve used dead nettles, ground elder, ramsons and hogweed, but stinging nettles would work well. It’s straight forward to make and tastes great!
Ingredients
- 2 medium onions
- 2 cloves of garlic
- Butter
- Olive oil
- 100g desiccated coconut
- Finely grated fresh ginger
- 2 tsp of ground cumin
- ½ tsp of chilli powder
- 2 tbsp of tomato puree
- 2 medium carrots sliced
- 2 medium tomatoes diced
- 300ml of water
- Single cream to finish
- A big handful of dead nettles finely chopped
- A big handful of ground elder finely chopped
- A big handful of hogweed
- 2 big handfuls of ramsons finely chopped
How to make wild and weedy curry
- Chop onions and garlic finely and fry in a little butter and olive oil until soft
- Add the desiccated coconut, finely grated ginger and spices
- Keep stirring to prevent burning
- Add the carrots, tomatoes, hogweed and finely chopped dead nettles and fry for 2 to 3 minutes
- Add the tomato puree and water and simmer for 5 to 10 minutes
- Add the ramsons and ground elder and cook for a further 10 minutes until tender
- Add a little single cream before serving
This wild and weedy curry is just one of the great dishes that we often cook on our 1 day foraging course. You can see photos taken on this and all of our other courses on our Facebook page.
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