Name: Wild Garlic and White Bean Curry
Yield: Serves 6
Ingredients: 1 tsp vegetable oil; 2 red onions, peeled and finely sliced; 1 1/2 tsp coriander seeds; 1 tsp yellow mustard seeds; 1 tsp fenugreek seeds; seeds from 5 cardamom pods; 3 fresh red chiles (or more if you like heat), sliced (seeded if you prefer less heat); 12 fresh curry leaves; 6 kaffir lime leaves; small handful of cilantro roots, washed and minced; 4 cloves garlic, peeled and crushed; 2 tbsp jaggery or superfine sugar; juice of 2 limes; 3 tbsp fish sauce; 2 (12-ounce) cans good-quality peeled plum tomatoes; 2 cups shelled fresh coco beans, or 1 cup dried cannellini beans, cooked; generous 3/4 cup coconut milk; 10 ounces wild garlic leaves

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The beauty and subtlety of wild garlic makes this dish very appealing, and fresh curry leaves add a fragrance that is quite seductive. During the summer months, we shell fresh coco beans and cook them directly in the curry until soft. In winter, we soak dried cannellini beans overnight and precook them in water for an hour or so over gentle heat, with one or two herbs added for flavor. I like to serve this curry just as it is, but you could add chunks of white fish to it.

Recipe notes

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