Despite the chilly temperatures, March is upon us and spring is most definitely on its way. Young nettles are popping up amongst the snowdrops and the first little cleavers, sweet violets and wild garlics can be seen in our wakening countryside.
As the weather is cold, I am still enjoying some of the more warming foods of winter but this is now tempered with an urge for the fresh green foods of spring. Yesterday was bright but bitter, leading me to combine my inter-seasonal desires into this tasty dish which filled our bodies and our hearts with both the wintery sustenance and the spring-like vitality that we craved.
Nettle, Squash and Almond Curry:
Ingredients:
1 tblsp coconut oil
1 large onion
6 cloves garlic
Inch long piece ginger
1 tsp cumin seeds
1/2 large butternut squash
3 courgettes
1 colander fresh nettle tops
1 tin coconut milk
For the curry sauce:
1 cup blanched almonds and water for soaking
1 1/2 cups water
3 cardamom pods
2 chillies
Another inch chopped ginger
1 tsp turmeric powder
2 tsp garam masala
Salt and pepper to taste
Method:
First soak the blanched almonds for an hour before you begin to prepare the other ingredients.
Gently fry the cumin seeds in the coconut oil for a few minutes before adding the onion, garlic and ginger. When this has begun to soften add in the cubed butternut squash and the courgette. Leave cooking on a gentle heat whilst you blend the strained, soaked almonds with the cup and a half of water and the spices and seasoning until you have a thick fragrant paste. Add to the cooking vegetables with a tin of coconut milk and stir well. Leave to cook for about 20 mins or until the vegetables are soft adding a little hot water now and again to prevent the sauce from thickening too much. When just about done, add the washed nettle tops into the pan and allow to cook down for a few minutes.
We served ours with saffron and cardamom spiced brown rice.
if you prefer something lighter, you can find some of my recipes for nettle soup here.
I hope that, if you are here in the northern parts of the world, your spring is bringing you many blessings and that those elsewhere are also enjoying the delights of their season. Happy nettle picking!
Sadly, I am at the bottom of the world in a drought season, and our netttles are scraggly, unpleasant things at present. I’ll save this for a spring recipe.
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Do you have nettle seeds at present? They are also a great harvest,
I hope you have some rain soon.
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I haven’t seen any nettles yet but we did have a little sunshine peek through today and the urge to dig in the dirt is getting strong. Can you tell me what garam masala is? This recipe sound and looks so good but I wasn’t sure about that ingredient.
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Hi Lisa,
Glad you have had some sunshine at least. The nettles are sure to follow along behind.
Garam masala is a blend of Indian spices, usually pepper, cumin, cinnamon, clove and green and black cardamom. It is available quite freely here but I don’t know if that would be the case where you live. You can substitute for your own blend of curry spices or a pre mixed one that you like. 🙂
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Oooh! This sounds tremendously delicious – my stomach is grumbling just thinking about it. I think a walk to the nearest nettle patch is in order 🙂
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Ha, I’m glad I get to make your stomach rumble for a change rather than the other way round. 🙂
We had our first wild garlic harvest today too. Spring is definitely springing! xxx
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I think I know what a nettle is but how can I be sure. I don’t want to eat the wrong thing. I think there are some growing wild in our back yard. Last spring I picked some and wondered why they said they stung because they didn’t. Then in fall I accidently touched them while picking elderberries and they burned so bad I had to stop and go wash my hands. Do the nettles sting more in fall than in spring and are these the nettles your referring to?
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Hi Colleen, there are quite a few varieties of nettle about that are edible. It will depend where you live as to what type you have. Can you get a local field guide to help you identify them from your library?
I find the nettles that grow round here (Urtica dioica) can be quite stingy in spring too but I have heard people say that their nettles sting less in spring than later in the year.
It is definitely wise to be careful about what you are picking but a good local plant guide should be able to help you out.
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Looks wonderful. Still not quite nettle time here, but soon, soon…
Michael
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I hope you will feel inspired for when they do arrive. 🙂 Spring is such an exciting time isn’t it!
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Looks delicious. When are you inviting us all for that lovely dish :-)?
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Anytime. 🙂 As long as it’s in nettle season!
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oh this sounds good, i love squash and curry. i just plant some nettle.
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I hope you get to enjoy it soon!
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I always know Spring is here when my thoughts turn to Nettles and Wild Garlic. Bridget.
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Too true. Though today feels very much like winter again with snow storms gusting round the house! x
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I just came across your blog- LOVE your photos and content. I look forward to trying nettle this year (once the snow melts), and exploring your past posts!
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Thanks! I hope you find something useful here and that you enjoy the nettles when they appear. 🙂
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Lucinda,Love reading your blog and this wonderful recipe.We are starting into autumn here in australia and I have some young nettle plants just starting .So if the weather is suitable they will grow well and i can harvest and make your recipe.
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Fantastic, I hope you enjoy it as much as we did!
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Beautiful photos! And I am so excited to find this recipe. Can’t wait for the stinging nettles – they are my favorite early spring ingredient. Hopefully we’ll be able to forage some this weekend upstate… Thank you!
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I hope you managed to pick some and are getting to enjoy them in various ways!
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