| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 18g | 9g | 32g |
| sugars | fibre | protein | salt |
| 6g | 5g | 6g | 1.2g |
There’s something incredibly special about the simplicity and warmth of a homemade vegetable curry, and the Ground Elder and Potato Curry is no exception. For me, this recipe taps into the essence of Midwestern comfort food that I’ve grown up loving, while also introducing a delightful twist with ground elder—a foraged, nutritious green that many might overlook but has the potential to elevate the dish.
The Comfort of Root Vegetables
As someone raised in Nebraska, root vegetables like potatoes have always been a staple in the household. They are versatile, hearty, and packed with nutrients like vitamin C and potassium. In the Ground Elder and Potato Curry, the potatoes lend that familiar starchy comfort but are elevated by the aromatic spices we’re using.
Ground Elder: A Hidden Gem
Ground elder, often considered a pesky weed, actually has a myriad of health benefits. It’s rich in vitamins A and C, as well as minerals like potassium and calcium. The mild, slightly nutty flavor of ground elder pairs beautifully with the spices in this curry, making it a perfect addition that promotes a healthy diet. If you’re interested in foraging or want to learn more about the benefits of wild greens, you can check out some amazing resources online on foraging and wild edible plants here.
Spices that Warm the Soul
The blend of spices—ground coriander, cumin seeds, turmeric, garam masala, and red chili powder—gives this dish its distinct flavor profile. Each spice brings its own benefits. For instance, turmeric is well known for its anti-inflammatory properties, and ginger aids in digestion. These spices create a symphony of flavors that warm the soul and body, perfect for those cool Midwestern evenings.
Pairing Suggestions
This curry can be enjoyed on its own, but it also pairs wonderfully with basmati rice or naan bread, offering a fantastic balance of textures. It can also accompany other Indian dishes like Chana Masala or One-Pot Spiced Chickpeas and Rice for a delightful vegetarian feast.
For anyone looking to explore a nutritious, heartwarming dish that combines the comfort of Midwestern cooking with the exotic flair of Indian spices, the Ground Elder and Potato Curry is a must-try. Not only is it a celebration of farm-to-table freshness, but it also provides a nourishing meal that the whole family can enjoy.
What You’ll Need
- 4 cups ground elder leaves, chopped
- 2 large potatoes, diced
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds or until fragrant.
Step Two
Add the finely chopped onion to the pan and sauté until it turns golden brown. This should take about 5-7 minutes.
Step Three
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until they are fragrant.
Step Four
Add the ground coriander, turmeric powder, garam masala, and red chili powder to the pan. Stir well to combine the spices with the onion mixture.
Step Five
Add the diced potatoes to the pan and mix them with the spices. Cook for about 5 minutes, stirring occasionally to prevent sticking.
Step Six
Pour in the diced tomatoes with their juices, and the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes or until the potatoes are almost tender.
Step Seven
Stir in the chopped ground elder leaves and coconut milk. Continue to simmer for another 5-7 minutes until the potatoes are fully cooked and the leaves are tender. Add salt to taste.
Step Eight
Garnish with fresh chopped cilantro and serve hot with cooked rice or naan bread.
