Simi's wild garlic and potato curry

There's no better way to use up leftover potatoes than with this warming, lightly spiced curry, which tastes great hot or cold.

Main courses
Close up of wild garlic
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20 minutes (cooking time)
  • Serves 2


  • 4 medium or left over boiled potatoes
  • 2 large handfuls wild garlic leaves, washed and sliced into wide ribbons (or more to taste)
  • 1 medium onion
  • 2 cloves of garlic crushed
  • 2cm grated ginger
  • 1 tsp  cumin
  • 1/2 tsp tumeric
  • 1 tablespoon  tomato puree
  • 1 tablespoon oil of your choice
  • Pinch sugar, chilli and salt to taste




  1. If your potatoes are raw, make 2 cm cubes and boil in salted water until tender, still holding their shape.

  2. Slice and fry the onions, when caramelised take a tablespoon's worth out to scatter on top later.

  3. Add the grated ginger and garlic to onions fry for 2 mins, then add the spices fry for 2 mins as the aromas are released.

  4. Now add the puree and fry it, the oil will turn a lovely colour. 

  5. Throw in cubed boiled potatoes and mix. Once potatoes are coated in sauce and heated through add your chopped wild garlic to wilt and mix with the other vegetables.

  6. Scatter the reserved onions over the potatoes and serve with pita and mayonnaise or plain yoghurt.

Simi's Kitchen

Simi's Kitchen offers a range of bespoke classes that explore authentic Iranian and Persian cuisine. Simi, who teaches in the kitchen of her beautiful Georgian townhouse, celebrates the love of food and sharing. As well as a cookery teacher, Simi is a recipe writer, baker, preserve maker and gardener based in central Bath, UK.