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

Just one of the great dishes that we cook on our Wild Foods & Woodland Cooking course.  You can see photos taken on this and all of our other courses on our Facebook page.


About Gary

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

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