How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Spring Vegetable Curry With Ramp Cilantro Chutney suitable as soups & stews?

Yes, Spring Vegetable Curry With Ramp Cilantro Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Spring Vegetable Curry With Ramp Cilantro Chutney?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Curry With Ramp Cilantro Chutney Recipe

Name: Spring Vegetable Curry With Ramp Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons organic coconut oil or ghee; 1 teaspoon black mustard seeds; 1 1/2 inch piece of fresh ginger, peeled and minced; 4 whole ramps, chopped fine (use 4 cloves of peeled garlic if you don't have ramps); 1 Serrano chili pepper, minced (leave the seeds in if you want your curry to be spicy); 1 large sweet potato, peeled and chopped into cubes; one 14 oz. can organic whole coconut milk; 1 cup fiddleheads, rinsed very well and cleaned of all debris (use 1 cup asparagus tips if you don't have fiddleheads); 1 cup chopped dandelion greens (use collards or kale if you don't have dandelion greens); 1 bell pepper, cored, seeded and chopped (I used half of a red one and half of an orange one); 1 large tomato, chopped; 1 teaspoon tumeric; 1/2 teaspoon ground coriander; 1/4 teaspoon sea salt- optional; about 3/4 cup fresh cilantro, chopped; green tops of 4 ramps, chopped fine (use 1/4 cup chopped mint if you don't have ramps); juice of 1/2 lime; 1 teaspoon organic sugar

2 tablespoons organic coconut oil or ghee

1 teaspoon black mustard seeds

1 1/2 inch piece of fresh ginger, peeled and minced

4 whole ramps, chopped fine (use 4 cloves of peeled garlic if you don't have ramps)

1 Serrano chili pepper, minced (leave the seeds in if you want your curry to be spicy)

1 large sweet potato, peeled and chopped into cubes

one 14 oz. can organic whole coconut milk

1 cup fiddleheads, rinsed very well and cleaned of all debris (use 1 cup asparagus tips if you don't have fiddleheads)

1 cup chopped dandelion greens (use collards or kale if you don't have dandelion greens)

1 bell pepper, cored, seeded and chopped (I used half of a red one and half of an orange one)

1 large tomato, chopped

1 teaspoon tumeric

1/2 teaspoon ground coriander

1/4 teaspoon sea salt- optional

about 3/4 cup fresh cilantro, chopped

green tops of 4 ramps, chopped fine (use 1/4 cup chopped mint if you don't have ramps)

juice of 1/2 lime

1 teaspoon organic sugar

Spring Vegetable Curry With Ramp Cilantro Chutney

How did you like this recipe?

Frequently Asked Questions