Wild and Weedy Curry 1

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!


  • 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.

wild & weedy curry | forage | south east | Kent | Sussex | London

About Gary

Lead Instructor at Jack Raven Bushcraft, teaching bushcraft, wilderness and survival skills to groups and individuals.

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