As the sun began to set, I started craving a cozy curry for dinner. Too lazy to head to the store for vegetables, I decided to take a quick trip to the nearby woodland instead. I picked some wild greens to go with the chicken I had at home, turning my dinner plans into a little foraging adventure.
I grabbed the ones available around as a replacement for spinach.
Ground elder
High in vitamin C, calcium, magnesium, and iron.
Used traditionally to treat digestive disorders.
Can help reduce inflammation and has been used for gout, arthritis, and joint pain.
Nettle tops
Rich in vitamins A, C, D, and K, as well as calcium, iron, magnesium, and potassium.
Supports the liver and kidneys by promoting the excretion of waste.
Reduces inflammation and can be beneficial for conditions like arthritis and allergies.
High iron content makes it good for combating anemia.
Nettle tops are surprisingly high in protein compared to other greens, making them ideal in soups, teas, or as a cooked vegetable.
Dandelion
Contains vitamins A, C, K, and E, as well as calcium, iron, and magnesium.
Helps cleanse the body by promoting urine production and eliminating toxins.
Stimulates appetite and aids digestion.
Supports liver function and detoxification.
Full of powerful antioxidants, making it great for reducing oxidative stress.
The leaves, roots, and flowers are all edible and can be used in salads, tea, or as a cooked green.
Broad plantain
Known for its wound-healing properties, especially when used topically, but also aids internal healing.
Contains vitamins A, C, and K, as well as calcium and potassium.
Aids in digestion and can help soothe stomach irritation.
Used for inflammation, respiratory health, and soothing irritated tissues.
Helps the body eliminate toxins and supports the kidneys and liver.
It took me just 10 minutes to fill my basket, saving me a lot of time, petrol, and money compared to going to the shop.
Just in time before it gets dark, the sun hides beneath the horizon.
And they are organic and nutritious.
I never follow recipes for day-to-day meals, but I will show you how I made this delicious curry, made to my liking!
I first washed the wild vegetables. The aroma of the freshly picked wild greens is so uplifting.
I chopped them into smaller pieces.
I prepared a few spices that I like whole: coriander seeds, mustard seeds, dried chilies, bay leaf, cinnamon, and fennel seeds; I like a little bit of flavor when I crunch them while eating my curry.
I also used curry powder.
I used ghee instead of regular oil. Ghee is tastier and healthier. If you are on a no-carb or very low-carb diet, this oil is for you; ghee is an excellent source of energy, It is a form of clarified butter, rich in healthy fats, especially medium- and long-chain fatty acids, which are readily absorbed by the body and quickly converted into energy.
I fry the spices first until they pop but don’t burn.
I added the garlic and onion and cooked until they were soft.
I added the chicken pieces and let them fry.
I added salt and a spoonful of honey.
Once the bottom was a bit caramelized, I added a tin of chopped tomatoes.
At this stage, I added the curry powder. I preferred not to fry the powder, as it turns bitter.
I also added 1/2 teaspoon of asafoetida. This gives the curry some umami flavor.
I stirred and let it simmer with the lid on to infuse the flavor into the chicken.
While simmering...
I prepared my fresh coconuts by squeezing them in a little hot water and straining them to separate the cream.
I added the cream to the simmering curry; I saved a little for later.
Then I added the wild vegetables.
I stirred and let it simmer to soften.
While it was simmering, I prepared the garnish:
Fresh chilies for a vibrant, sharp heat, Garlic wedges for a pungent garlicky flavor with a nice crunch, Tomato for a burst of vibrant color and a refreshing, juicy contrast to the rich, spicy flavors of curry, Lemon for some zing, and the rind gives it a nice citrusy flavor. It brings a fresh, tangy note that helps balance out rich, creamy, or spicy dishes.
Once cooked and tender, I added the rest of the coconut cream. At this stage, I added a small amount of cornstarch mixed in a little cold water to thicken the sauce a bit.
I added the garnish and let it simmer to cook them a little, making sure they were still crunchy.
Served on rice.
I’m not a curry expert, so please excuse my cooking method, but this one turned out to be really, really delicious. A few people who tasted it even encouraged me to start selling curry meals! I am not a very business woman so I will probably go home without sale, I would give it away and just be happy seeing people's face eat it with joy!
Give it a try, and you’ll see just how tasty it is!
Have a wonderful day,
Mariah 😊💗