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Green Curry With Wild Greens and Spring Peas

If you read the latest post about the spring eating guide and how to balance the wood element then you have learned which foods to incorporate into your diet during spring to stay balanced. If you haven’t read this post, go check it out here. Now we can look at simple recipes that incorporate these seasonal herbs and vegetables. With the wind blowing like a banshee lately I have been wanting warming and nourishing meals that keep me grounded. Green curry is one of those go to meals for me that is easy to make in the week and I am able to use any vegetables I have on hand. Even some of the wild weeds growing in my backyard.

Mid spring in Colorado does not have a lot of vegetables growing quite yet. Some cold tolerant plants will start to come up and some farms have hoop houses that help them extend their season. But healthy locally grown food is limited until late spring when the farmers markets start to pop up. Living in towns like Fort Collins, with a well established agricultural community gives me a lot of access to seasonal food. But I can still shop seasonally at the grocery store by just paying attention to what is growing in spring in most places.

For spring green curry I am gravitating towards greens like dandelion, spinach, arugula, orach, wild mustards and kale are all great additions to add to any meal this time of year. Storage crops are also a great option like garlic, onion, sweet potatoes and carrots. And there are many herbs that you can grow in your kitchen window and some of them will gradually start to come back in your garden. Use whatever you can easily access.

The Importance of Local and Seasonal Food

Incorporating as many foods as we can that grow close to home is essential to living more aligned with nature. Local food that is grown organic and non-GMO is proven to encourage a higher state of well being. The plants are grown with a higher vibration that nourishes our body, mind, and spirit. Knowing what food grows when and how they interact with our bodies is essential to our longevity and vitality.

So I encourage you to take the time to get to know the season you are in and what plants are growing from season to season, in the wild, in your gardens, and at your local farms. Then learn how to cook with these plants. While also studying what they do to your body. Keep a food journal. Read about ancient holistic practices. Learn about plants and how the body works. And work with local holistic health practitioners to help you find a path that is right for you.

Green Curry with Wild Greens and Peas Recipe

For the Curry Paste:

1 Lemongrass stalk

4 cloves of garlic

1 bunch of fresh cilantro

3/4 cup of thai basil or tulsi basil

1 in piece of ginger (or galangal if you can find it)

3 green chilies of choice

1 medium sized spring onion or shallot

1/2 cup of dandelion greens or other wild greens

8 Kaffir lime leaves or lime zest and juice

Spice blend:

1 tsp of coriander seeds

1 tsp of cumin seeds

1 tsp of peppercorns

1/2 tsp of cardamom

Spring Vegetables and Curry Base:

2 Liters of Homemade Scrap Vegetable Stock

1 can of coconut milk

1/2 lb of fresh english peas

2 cups of cauliflower

1/2 of a sweet potato

1 cup of lentils

2 carrots


First toast the spice blend in a toaster oven while keeping an eye on it the entire time, it will burn fast if you don’t. Next hand grind the spices in a large mortar and pedestal. Then add the curry paste ingredients to the mortar and pedestal or use a hand blender.

Add the paste to a pan with oil and cook for a few minutes. Then you can add the stock and vegetables to the pot. Lastly add your coconut milk and serve with warm pita or rice.

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