Tim Maddam’s Wild Garlic Curry Recipe


3 good bunches wild garlic, trimmed and well washed.

20 g butter

1 teaspoon coriander seeds

1 teaspoon grated ginger

1 teaspoon ground turmeric

½ a tin coconut milk.


In a large pan, heat the butter and add the coriander seeds and ginger. Cook for 1 minute then add the wild garlic and cook it until it softens and wilts, season with salt.

Add the coconut milk and turmeric and simmer for a minute or two until the milk thickens a little and the turmeric is well incorporated season agin if needs be and then turn off the heat and allow the whole thing to sit for a while, maybe 5 minutes, before serving – this works rather well with rice or dhal, but is excellent as a side dish to a hot and spicy meat curry.

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