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We specialise in colourful, fun and nourishing catering. Give us a tinkle  if you are looking for wild and tasty food for your special occasion. We love working with you to create a bespoke menu perfect to wow your guests! 

 

mim@wildthymefood.com

07850244544

Instagram @wildthymefood

Twitter @wildthymefood

 

73 Coburn Road
London
UK

Jungle Curry

Serves 4-6

2x sweet potatoes (peeled and chopped into chunks)

2 x aubergines (into slices and then each slice in half)

500g paneer

2x white onions (sliced)

100g frozen peas

125g fresh spinach

1 tin chopped tomatoes

1 tin coconut milk

2 tsp cumin seeds

2 tsp paprika

1 tsp chilli powder

1 tsp turmeric

5 curry leaves

1 tsp garam masala

Salt and pepper

Half a fresh red chilli

Half a lime (zest and juice)

Thumb of fresh ginger

Handful of coriander leaves

1 tsp oregano

1 tsp coconut oil

1 tbs rapeseed oil

 

1.       Chop the paneer into cubes and marinade in 1 tsp cumin seeds, ½ tsp chilli powder, 1 tsp paprika, salt and pepper and a little rapeseed oil

2.       Boil the sweet potatoes until soft

3.       Dry fry cumin seeds, peppercorns, curry leaves, turmeric chilli powder, garam masala, curry powder for 5 mins

4.       Add the sliced onions and coconut oil, fry until golden brown

5.       Chop up the aubergine, sprinkle with oregano, rapeseed oil, salt and pepper and cook until brown until the grill

6.       Heat up a griddle and add the paneer, leaving it until it’s charred, char the cubes on all sides

7.       Add the grilled aubergine, boiled sweet potatoes, griddled paneer and fresh ginger to the spicy onions and add 1 tin of chopped tomatoes and a tin of coconut milk and half a tin of water

8.       Add the spinach and peas, zest and juice of half a lime, half a fresh chilli

9.       Cook with a lid of for 30 minutes

10.   Add fresh coriander to serve