1 cup dried cannellini beans, cooked
1 teaspoon vegetable oil
2 red onions, peeled and finely sliced
1 1/2 teaspoons coriander seeds
1 teaspoon yellow mustard seeds
1 teaspoon fenugreek seeds
Seeds from 5 cardamom pods
3 fresh red chilies (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 (or cane sugar)
Juice of 2 limes
3 tablespoons fish sauce
2 12-ounce cans good quality peeled plum tomatoes
Generous 3/4 cup coconut milk
10 ounces wild garlic leaves
Heat the oil in a large heavy pan over medium-low heat and sweat the onions until soft and translucent.
In a separate pan, warm all the spice seeds until they release their fragrance and just begin to jump in the pan. Tip into a mortar and grind with the pestle while still warm.
Add the warm ground spices to the onions along with the chilies, curry leaves, lime leaves, and minced cilantro root. Cook for 5 minutes over fairly low heat, add the crushed garlic, jaggery, lime juice, and fish sauce. Stir and cook for 5 minutes.
Add the tomatoes, stir well, and cook for another 10 minutes, then add the cooked dried beans and coconut milk. Cook gently for 10 to 15 minutes. While the curry is cooking, wash the wild garlic very well.
A couple of minutes before serving the curry, add the wild garlic and cook until it is just wilted and soft. Don’t overcook it—wild garlic should be bright and vibrant.
Taste and adjust the seasoning if necessary. This curry should be soft, fragrant, gently sweet, sharp, and salty, with just enough heat to warm you.