Alexanders leaf makes a great cooked edible green, and there is a vast abundance of it at the moment. In this Alexanders recipe I decided to play around with making a curry using a korma paste, although I omitted the yoghurt, cream, or coconut milk.
A simple dish, that’s quick to make and would go perfectly as part of an Indian Thali.
Ingredients
- 300g raw Alexanders leaf (trimmed of storks)
- 350g diced potatoes (cooked)
- 1 onion (chopped)
- 4 cloves of garlic (sliced)
- 400g tin of chopped tomatoes or fresh tomatoes
- ? of a jar of Pataks korma paste
Suggested Instructions
- Boil Alexanders leaf for 5 minutes, then drain and squeeze out any excess water.
- Fry garlic and onion until soft, then add potatoes and Alexanders leaf.
- Add korma paste and stir until thoroughly mixed in, then add tomatoes.
- Cook for 10 minutes then serve.
Serves: 4 people
{ 3 comments… read them below or add one }
This sounds like a damned fine idea. Have you thought of using the stalk of the plant as well? I have been meaning to cook a wild food inspired curry for a while now, and this has inspired me. Think I’ll try a Sea Beet Aloo Saag type thing…
Mike: Yes I do use Alexanders stalks, but not for the curry. I do make a simple Spicy Alexanders in Hot Tomato Sauce. Enjoy. And yes I think Sea Beet sag aloo would work rather well.
Sounds great, but just out of curiosity, why would you leave out the coconut milk? Coconut has an excellent fatty acid profile, lots of MCTs and mono-saturated fats…