Wild Garlic and White Bean Curry Recipe | Epicurious

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