Curly Dock leaves are slightly citrus-y with an herb-y background and add the perfect amount of tart and bitter roundness to a coconut milk curry. We also foraged some watercress (pungent), chickweed (sweet) and spicy black mustard leaves (hot wasabi punch) along with s little chili and onions for a powerful chutney. I made my own garam masala and idli to go with.

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