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I’ve done so well. Its been over a week since i foraged more Wild Garlic but yesterday it was just calling me. Armed with a small pair of scissors and a large plastic bag, i made my way down a bank on the Water of Leith river and boy did i hit the jack pot! Masses of beautiful green garlic poking their heads out of snow. 20 minutes later i had more than enough to make a mean take on Saag Aloo with plenty leftover for more vegan Wild Garlic & Almond Pistou.


I can’t encourage you to go out and forage some Wild Garlic of your own enough- its free, its delicious, it makes you feel so alive after you’ve eaten it (Callum even has a just- eaten- Wild Garlic dance). It’s just a wonderful way to spend 20 minutes, alone or with friends, calmly and quietly enjoying the beauty of nature. (NB, when foraging please be respectful and thankful to both nature and other foragers- only take what you will use and never too much from the same area. Thanks)

Back home i soaked my garlic in fresh, cold water, to clean it of any dirt that may have joined the party. I wanted to do a healthier, Green & Leithy take on Saag Aloo, replacing the Spinach with Garlic and the Potatoes with Sweet Potatoes. For the Coconut, Cashew Curry i marinated some Aubergine and Courgette in Lemon juice, sea salt and olive oil for about an hour before i chargrilled them good and proper on a hot hot griddle pan. The sweetness and creaminess of the Coconut milk/ Cashew combination was offset by roasting a whole large red chilli, plenty of Cayenne Pepper, Ginger and Lemon Zest. So we ended up with two very different curries, both extremely fragrant but where the Saag Aloo had a subtle, deep, earthy taste, the Coconut curry was sweet, sour and unctuous. I served mine with loads of Rocket and Callum’s with simple Brown Rice.


(Serves 2, Vegan, Gluten- free)

Saag Aloo:

  • 6/8 handfuls of Wild Garlic (it reduces a lot, just like spinach)
  • 1 Sweet Potato, cubed
  • 1 teaspoon of Cumin Seeds
  • 1/2 teaspoon of: Garam Masala, Tumeric, Paprika, Sea Salt
  • 1 1/2 tablespoons of Coconut Oil
  • small thumb of Fresh Ginger, minced
  • small handful of Fresh Coriander
  1. Pop your potatoes in a small pan, cover with boiling water and cook for 8 minutes, drain and allow to dry
  2. In another pan, heat the oil, ginger and the spices
  3. Add the potatoes and stir until they’re all coated
  4. Add your garlic, handfuls at a time, until wilted
  5. Garnish with fresh Coriander


Chargrilled Coconut, Cashew Curry:
(Serves 2, Vegan, Gluten- Free)

  • 1/2 an Aubergine, sliced
  • 1 Courgette, sliced
  • juice of 1/2 a Lemon
  • tablespoon of Olive Oil
  • pinch of Salt
  1. Combine all these ingredients in a bowl and secure with a lid, leave to marinate for an hour or overnight, shaking everything around now and then
  2. Heat a griddle pan until very hot, add the vegetables, leaving the marinade juices in the bowl
  3. Cook until smokey and scorched, remove from heat and allow to cool slightly
  • 2 Red Onions, finely sliced
  • 1 large Red Chilli
  • 3 cloves of Garlic, minced
  • 1 thumb of fresh Ginger, minced
  • zest of 1/2 a Lemon
  • 1 tin of Coconut Milk
  • large handful of Cashew Nuts
  • 1 teaspoon of Caraway Seeds
  • 1/2 teaspoon of Nigella Seeds
  • 1/2 teaspoon of Garam Masala
  • 1/2 teaspoon of Salt
  • 1 tablespoon of Coconut Oil and Olive Oil
  1. Roast the Chilli whole for 15/ 20 minutes, until its started to blacken, remove and allow to cool
  2. In a medium sized pan, heat the oils, onion,cashews and spices, cook for 5 minutes until the onion has stated to soften
  3. Add the garlic, ginger and mince the chilli into the pan, cook for 4 minutes
  4. Add the coconut milk and bring to the boil, reduce the heat and cook for 5 minutes at a simmer
  5. Add the courgettes, aubergine and lemon zest and cook for a further 15/ 20 minutes, until the sauce has reduced and thickened.