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Curried Alexanders Leaves
Curried Alexanders Leaves is a modern British recipe for a classic vegetarian curry of alexander leaves, potatoes, onion and tomatoes flavoured with mild korma paste. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Alexanders Leaves.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : CurryWild FoodSpice RecipesBritish Recipes
Alexanders leaves makes a great cooked edible green. The verges around here had been cut and after 2 weeks, the alexanders were in full leaf again... young tender leaves, ideal for preparing this recipe.
Ingredients:
300g raw Alexanders leaf (trimmed of stalks)
350g diced potatoes (cooked)
1 onion (chopped)
4 cloves of garlic (sliced)
400g tin of chopped tomatoes or fresh tomatoes
1 batch
korma paste
Method:
Bring a pan of salted water to a boil. Add the alexanders leaves and blanch for 5 minutes. Drain in a colander then squeeze out all the excess water.
Heat 4 tbsp oil in a wok or frying pan. When hot use to fry the garlic and onion until soft. Stir in the curry paste and fry for about 4 minutes, or until aromatic. Dilute with 150ml (3/5 cup) water then add the diced potatoes and the alexanders leaves.
Bring to a simmer then stir in the tomatoes. Return to a simmer and cook, uncovered, for 15 minutes. Serve hot with rice and/or naan breads.
Boil the Alexanders leaf for 5 minutes, then drain and squeeze out any excess water.
