Wild Nettle, Pumpkin, Chickpea Curry

Here is a recipe for a wild nettle, pumpkin curry that has been a big hit in all of our retreats. As the spring has arrived, and summer is around the corner there will most likely be lots of young nettle available at your doorstep. This really is a perfect meal to jump start your path to a more wholesome, healthy diet that can be shared with your loved ones, not to mention, starting your new hobby as a forager.

Wild nettle, pumpkin curry (have in mind that this recipe is made for 18 people!!):

Ingredients

• 6 onions fine chopped
• 8 cm ginger fine chopped
• 3 cloves garlic fine chopped
• 8 nectarines chopped in small dices
• 2,5 tbsp cinnamon
• 2,5 tbsp cumin
• 1 tbsp turmeric
• 5 tbsp garam masala
• 1,5 tbsp lime juice
• Salt to flavor
• 1,2 l coconut milk (+ water to rinse out all the coconut milk)
• 2 small pumpkins/1 big pumpkin cut in dices
• 10 cups boiled chickpeas
• 4 cups Nettle leaves (only the leaves, cut away the stem)

Process

• Start by frying onion and ginger in oil
• Add all the spices frying until you can start smelling the aroma
• Add the nectarines, fry until soft
• Add the pumpkin, nettle leaves and the coconut milk (add water in the coconut milk container and shake it to get all the milk out and add it to the pot as well), fry until pumpkin is soft (check it by poking it with a fork)
• Add chickpeas and let it all boil together for 5 min
• Put some fresh herbs as garnish before serving

Serve with

• Rice
• Salad
• Oven roasted eggplant

Enjoy 😃💚

Love N Light,

Marita & Sabin