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The Good King Henry likes apricots. Yes, he does. Vegan apricot-curry!

The chopped garlic and the chopped onion are lightly braised in some oil. Add the coriander seeds, the cumin and a spoon full of dried and broken chillies. Before putting in the colander full of good king henry, add a big spoon full of curry powder. In go the split and pitted apricots. Now roast this gently before deglazing with a can of coconut milk.



This shall not cook for very long now, otherwise the apricots will disintegrate. Season with salt and pepper, and if the apricots are somewhat sour, add some agave nectar.


And here are the ingredients:

  • Some oil

  • 2 cloves of garlic

  • 1 small onion

  • 1 spoon full of dried chillies

  • 1 spoon full of cumin

  • 1/2 spoon of coriander

  • 1 -2 sppons of curry powder

  • 1 colander full of Good King Henry (alternatively: spinach, stinging nettle, chenopodium)

  • 5-6 Apricots

  • 1 can of coconut milk

  • 1 teaspoon of salt

  • some pepper

  • some agave nectar, if need be

Good King Henry is a member of the goosefoot or #Chenopodium family of plants that has been named plant of the month June in 2018 by www.wdbnk.com.

It can often be found next to stinging nettle patches and is easily recognisable by its' leaves formed like a spearhead. If you sense a floury substance beneath the leaves - that's Good King Henry in you hands!

These leaves can be cooked like spinach or be fermented. The leaves taste somewhat like spinach but they are much more intense! Definitely a super-wild-vegetable here! The young stems can be cooked like asparagus which earned Good King Henry the title asparagus of the poor back in the day.