Wild nettle and maple curry

Ingredients for 4 servings:

• 1 large onion(s)
• 2 cloves garlic
• some olive oil
• 1 cm ginger, chopped
• 250 g mixed vegetables of your choice, e.g. cauliflower, carrot, corn, peas, white cabbage
• 10 stalks of nettles, young shoots, the top 3 pairs of leaves
• 10 large leaves (young maple leaves, picked in May or June)
• 1 can coconut milk
• 2 tsp red curry paste
• 1 tbsp, heaped mustard
• salt and pepper
• nutmeg
• possibly flour to thicken

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan

Clean the vegetables and chop them if necessary. Process the ingredients in the following order: Sauté the onion and garlic in olive oil, add the vegetables and chopped ginger. Wash the nettle shoots and maple leaves thoroughly, chop them finely, and add them to the pot. Add the chopped nettle stalks as they soften. Close the lid and simmer for 10 minutes. Add the coconut milk and curry paste. Bring to a boil, add the remaining spices, and if it’s too runny, thicken with a little flour. Stir, and you’re done. Tastes great with basmati rice or pasta. You can vary the ingredients greatly depending on your vegetable preferences.