Best 3 Wild Garlic And White Bean Curry Recipes

Indulge in a culinary journey with our delectable Wild Garlic and White Bean Curry, a symphony of flavors that will tantalize your taste buds. This vegan and gluten-free dish is a harmonious blend of fresh wild garlic, creamy white beans, aromatic spices, and rich coconut milk, creating a satisfying and nourishing meal.

Accompanying this main course are two equally enticing recipes. For a refreshing start, prepare a vibrant Wild Garlic and Pea Soup, a delightful combination of spring flavors that will awaken your senses. Complement your meal with a side of crispy and savory Air Fryer Falafel, a Middle Eastern delight made with chickpeas and herbs, served with a zesty tahini sauce.

These recipes are not only delicious but also cater to various dietary preferences, making them perfect for inclusive gatherings. Whether you're vegan, gluten-free, or simply seeking a nutritious and flavorful meal, this trio of recipes has something for everyone.

Here are our top 3 tried and tested recipes!

WILD GARLIC AND WHITE BEAN CURRY

Wild Garlic and White Bean Curry image

The beauty and subtlety of wild garlic makes this dish very appealing, and fresh curry leaves add a fragrance that is quite seductive. During the summer months, we shell fresh coco beans and cook them directly in the curry until soft. In winter, we soak dried cannellini beans overnight and precook them in water for an hour or so over gentle heat, with one or two herbs added for flavor. I like to serve this curry just as it is, but you could add chunks of white fish to it.

Provided by Skye Gyngell

Yield Serves 6

Number Of Ingredients 18

Ingredients

1 tsp vegetable oil
2 red onions, peeled and finely sliced
1 1/2 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp fenugreek seeds
seeds from 5 cardamom pods
3 fresh red chiles (or more if you like heat), sliced (seeded if you prefer less heat)
12 fresh curry leaves
6 kaffir lime leaves
small handful of cilantro roots, washed and minced
4 cloves garlic, peeled and crushed
2 tbsp jaggery or superfine sugar
juice of 2 limes
3 tbsp fish sauce
2 (12-ounce) cans good-quality peeled plum tomatoes
2 cups shelled fresh coco beans, or 1 cup dried cannellini beans, cooked
generous 3/4 cup coconut milk
10 ounces wild garlic leaves

Steps:

Heat the oil in a large heavy pan over medium-low heat and sweat the onions until soft and translucent.
In a separate pan, warm all the spice seeds until they release their fragrance and just begin to jump in the pan. Tip into a mortar and grind with the pestle while still warm.
Add the warm ground spices to the onions along with the chiles, curry leaves, lime leaves, and cilantro. Cook for another 5 minutes over fairly low heat, then add the garlic, jaggery, lime juice, and fish sauce. Stir well and cook for 5 minutes.
Add the tomatoes, stir well, and cook for another 10 minutes, then add the fresh or cooked dried beans and coconut milk. Cook gently for 10 to 15 minutes (or until the beans are tender if cooking fresh).
While the curry is cooking, wash the wild garlic very well, picking over each leaf thoroughly for they can carry little stones.
A couple of minutes before serving the curry, add the wild garlic and cook until it is just wilted and soft. Don't overcook it-wild garlic should be bright and vibrant. Taste and adjust the seasoning if necessary. This curry should be soft, fragrant, gently sweet, sharp, and salty, with just enough heat to warm you.

WHITE BEANS WITH GARLIC

White Beans With Garlic image

From The Best Recipes in the World by Mark Bittman. "One of the most basic, simple, and delicious bean dishes. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn't essential." Prep time does not include soaking time.

Provided by AB_Fan

Categories Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb dried white beans, rinsed and picked over or 1 (14 1/2 ounce) can cannellini beans
1 tablespoon minced fresh sage or 1/2 teaspoon dried sage, to taste
salt, to taste
black pepper, to taste
2 teaspoons garlic, minced
2 tablespoons extra virgin olive oil, to taste

Steps:

If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.).

WILD GARLIC AND WHITE BEAN CURRY

Wild Garlic and White Bean Curry image

Wild Garlic and White Bean Curry Recipe

Provided by Skye Gyngell

Yield Serves 6

Number Of Ingredients 17

Ingredients

2 cups (400g) podded fresh coco beans, or 1 cup (200g) dried cannellini beans, cooked (see above)
1 teaspoon vegetable oil
2 red onions, peeled and finely sliced
1 1/2 teaspoons coriander seeds
1 teaspoon yellow mustard seeds
1 teaspoons fenugreek seeds
seeds from 5 cardamom pods
3 fresh red chiles (or more if you like heat), sliced (seeded if you prefer less heat)
12 fresh curry leaves
6 kaffir lime leaves
small handful of cilantro roots, washed and minced
4 garlic cloves, peeled and crushed
2 tablespoons jaggery juice of 2 limes
3 tablespoons fish sauce
2 x 12 ounce (340 g) cans good quality peeled plum tomatoes
generous 3/4 cup (200 ml) coconut milk
10 ounces (300 g) wild garlic leaves

Steps:

Have the beans ready podded, or cooked if using dried beans. Heat the oil in a large heavy pan over medium-low heat and sweat the onions until soft and translucent.
In a separate pan, warm all the spice seeds until they release their fragrance and just begin to jump in the pan. Tip into a mortar and grind with the pestle while still warm.
Add the warm ground spices to the softened onions along with the chiles, curry leaves, lime leaves, and minced cilantro root. Cook for another 5 minutes over fairly low heat, then add the crushed garlic, jaggery, lime juice, and fish sauce. Stir well and cook for 5 minutes.
Add the tomatoes, stir well, and cook for another 10 minutes, then add the fresh or cooked dried beans and coconut milk. Cook gently for 10 to 15 minutes (or until the beans are tender if cooking fresh).
While the curry is cooking, wash the wild garlic very well, picking over each leaf thoroughly for they can carry little stones.
A couple of minutes before serving the curry, add the wild garlic and cook until it is just wilted and soft. Don't overcook it-wild garlic should be bright and vibrant. Taste and adjust the seasoning if necessary. This curry should be soft, fragrant, gently sweet, sharp, and salty, with just enough heat to warm you...

Tips:

For the best flavor, use fresh wild garlic. If you can't find it, you can substitute regular garlic, but the flavor will be milder.
If you don't have white beans, you can use another type of bean, such as chickpeas or kidney beans.
To make the curry vegan, use vegetable broth instead of chicken broth.
Serve the curry with rice, naan bread, or your favorite side dish.

Conclusion:

This wild garlic and white bean curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you're looking for a new and exciting curry recipe, give this one a try!