| Prep: 10 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 10g | 7g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 4g | 0.4g |
Why do I love Spicy Lamb’s Quarters Curry? Let me count the ways. Firstly, this recipe captures the essence of the lush Caribbean and rich Spanish culinary traditions I hold dear, while introducing a field-to-table feel with a wild green that’s often overlooked. Lamb’s Quarters is a nutritional powerhouse, rich in vitamins A, C, and K, as well as calcium and iron. It’s like spinach but with a bit more bite and personality. This curry transforms these leaves into a dish that’s both hearty and healthful, without sacrificing flavor.
Nutrient-Rich and Flavor-Packed
Lamb’s Quarters are not just an old forager’s find; they are brimming with antioxidants, proteins, and essential minerals. Coupled with the anti-inflammatory properties of turmeric and the digestion-boosting benefits of cumin and mustard seeds, this curry isn’t just a feast for your taste buds but a hug for your gut as well. The coconut milk brings in healthy fats while adding a creamy texture, ensuring the curry is indulgent but kind to your waistline.
A Fusion of Culinary Traditions
This dish is reminiscent of both classic Spanish stews that my abuela would simmer for hours and spicy Caribbean dishes that burst with heat and depth. The curry base, with its blend of garlic, ginger, and tomatoes, is a culinary canvas that draws from the heart of Indian cuisine. This Spicy Lamb’s Quarters Curry can be paired wonderfully with a bowl of fluffy basmati rice or some crusty bread for soaking up every last drop of that flavorful sauce.
Another appealing feature of this recipe is its versatility. You can substitute Lamb’s Quarters with spinach or kale if you prefer, yet the uniqueness of this green really shines through in this dish. Serve it alongside other tapas like gambas al ajillo for a shared meal experience or with a zingy side salad to keep it light and refreshing.
Cooking is a dance where ingredients twirl together to create a symphony of tastes. For me, Spicy Lamb’s Quarters Curry is a dish that encapsulates that magic. Every time I make it, I’m reminded not just of my roots, but of the beauty and bounty nature offers, especially when we take a moment to look for it.
So, whether you’re an experienced forager or someone just venturing into the world of wild greens, this curry promises to be a delightful and nourishing addition to your culinary repertoire. Give it a try, and let it transport you to a world where rustic simplicity meets gourmet flavors.
What You’ll Need
- 4 cups of Lamb’s Quarters leaves, chopped
- 2 medium onions, finely chopped
- 4 cloves of garlic, minced
- 1 inch piece of ginger, minced
- 2 medium tomatoes, chopped
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric powder
- 2 teaspoons of curry powder
- 1 teaspoon of red chili powder
- Salt to taste
- 1 cup of coconut milk
- 1/2 cup of water
- 1 tablespoon of lemon juice
- Fresh cilantro leaves for garnish
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and mustard seeds once the oil is hot. Cook until the seeds start to splutter.
Step Two
Add the finely chopped onions to the pan and sauté until they become translucent. Stir in the minced garlic and ginger, and cook for another 2-3 minutes until fragrant.
Step Three
Add the chopped tomatoes to the pan. Cook until the tomatoes become soft and start to break down, about 5-7 minutes.
Step Four
Add the turmeric powder, curry powder, red chili powder, and salt to taste. Stir well to combine all the spices with the tomato mixture.
Step Five
Add the chopped Lamb’s Quarters leaves to the pan. Cook them until they wilt down and become tender, about 5-6 minutes.
Step Six
Pour in the coconut milk and water, stirring to mix everything evenly. Let the curry simmer for about 10-15 minutes until the flavors meld together and the sauce thickens to your desired consistency.
Step Seven
Stir in the lemon juice and adjust the salt if needed. Garnish the curry with fresh cilantro leaves before serving.
Step Eight
Serve the Spicy Lamb’s Quarters Curry hot with rice or your favorite flatbread. Enjoy!
