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Dandelion and Orange Curry

Dandelion and Orange Curry is a modern British recipe for a classic vegetarian dish of dandelion greens and oranges cooked in a spiced stock that's finished with yoghurt. The full recipe is presented here and I hope you enjoy this classic British version of: Dandelion and Orange Curry.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

2

Rating:

Tags : CurryWild FoodSpice RecipesBritish Recipes

Dandelion leaves can be very bitter and the roots may be even more so. Always pick fresh young leaves and if using the roots only ever use the lateral roots and not the taproot. Some of the bitterness may be removed by shredding the leaves and roots, salting them liberally then leaving for 20 minutes before washing the salt away under running water.

Ingredients:

300g young dandelion leaves and/or roots
2 medium onions, chopped
4 garlic cloves, chopped
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground chilli powder
oil or butter for frying
2 oranges, peeled and segmented
2 tbsp plain yoghurt
salt and black pepper, to taste

Method:

Remove any thick stalks from the dandelion leaves before treating, as described above. Place the washed leaves and roots in a bowl and pour boiling water over the top. Allow to steep for 5 minutes then discard the water. Check the taste and if the leaves are still bitter repeat the leaching process once again. Drain the dandelions and set aside.

Meanwhile, lightly fry the onion and garlic in a little oil for a minute, add the spices and continue frying until the onion softens. Set the onions aside. Add the orange segments to the pan (retaining a few) and squeeze any juice trapped in the pith back into the pan. Bring to a simmer then return the onions to the pan. Allow to cook for a few minutes then add the dandelion. Cook for a further 2 minutes then add 2 tbsp plain yoghurt and add the remaining orange segments to the pan.

Remove from the pan, season to taste and set aside for five minutes for the flavours to infuse. Return to the heat and warm through then serve on a bed of rice.