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Nettle, Squash and Almond Curry
Nettle, Squash and Almond Curry is a modern British recipe for a classic wild food curry of butternut squash, nettle leaves and almonds in a spiced coconut milk base. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle, Squash and Almond Curry.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+1 hour soaking)
Serves:
4
Rating: 
Tags : CurryWild FoodSpice RecipesBritish Recipes
In springtime, nettles are at their very best when they are just emerging. That's when you get the youngest, freshest and most tender leaves.
Ingredients:
1 tblsp coconut oil
1 large onion
6 cloves garlic
Inch long piece ginger
1 tsp cumin seeds
1/2 large butternut squash
3 courgettes
1 colander fresh nettle tops
1 tin coconut milk
For the curry sauce:
1 cup blanched almonds and water for soaking
1 1/2 cups water
3 cardamom pods, crushed
2 chillies, chopped
Another 3cm piece of ginger, chopped
1 tsp turmeric powder
2 tsp garam masala
Salt and freshly-ground black pepper to taste
Method:
First soak the blanched almonds for an hour before you begin to prepare the other ingredients.
Gently fry the cumin seeds in the coconut oil for a few minutes before adding the onion, garlic and ginger. When this has begun to soften add in the cubed butternut squash and the courgette. Leave cooking on a gentle heat whilst you blend the strained, soaked almonds with the cup and a half of water and the spices and seasoning until you have a thick fragrant paste.
Add to the cooking vegetables with a tin of coconut milk and stir well. Leave to cook for about 20 mins or until the vegetables are soft adding a little hot water now and again to prevent the sauce from thickening too much. When just about done, add the washed nettle tops into the pan and allow to cook down for a few minutes.
We served ours with saffron and cardamom spiced brown rice.
if you prefer something lighter, you can find some of my recipes for nettle soup here.
