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 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.
Serves: 4
- 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
- ½ of a jar of Pataks korma paste
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.