Comfrey Aloo is a modern Fusion recipe for a classic Indian-inspired vegetarian curry of potatoes, chillies and comfrey leaves in a spiced sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Comfrey Aloo.
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Though personally I do consume comfrey, I tend to do so with a little care. I'm both fairly young and healthy and the liver damage that some of the compounds in comfrey cause generally only manifest when consumed in large amounts. For more information on this issue see my Comfrey (Common).
Add the potatoes to a little lightly-salted water and cook until par-boiled. Meanwhile add the spice seeds to a dry pan and cook over a medium flame until toasted and aromatic.
Transfer to a coffee grinder or a pestle and mortar and render to a powder. Add a little oil to the pan and fry the onions, garlic and ginger until the onions become soft. Drain the potatoes and add to the pan along with the seeds. Cook for five minutes then add the comfrey leaves and the turmeric. Stir to combine all the ingredients then continue cooking until the potatoes are soft and the leaves have wilted (about 20 minutes).
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