1 tsp vegetable oil
2 red onions, peeled and finely sliced
1 1/2 tsp Coriander Seeds
1 tsp Yellow Mustard Seeds
1 tsp Ground Fenugreek Seed
seeds from 5 Cardamom Pods
3 fresh red chiles, sliced (seeded if you prefer less heat)
12 fresh curry leaves
6 kaffir lime leaves
small handful of cilantro roots, washed and minced
4 cloves garlic, peeled and crushed
2 Tbsp superfine sugar
juice of 2 limes
3 Tbsp fish sauce
2 (15-ounce) cans good-quality peeled plum tomatoes
2 Cups shelled fresh coco beans, or 1 cup dried cannellini beans, cooked
generous 3/4 Cup coconut milk
10 ounces wild garlic leaves
Heat the vegetable oil in a large heavy pan over medium-low heat and sauté the chopped onions until they are soft and translucent, about 8-10 min.
In a separate, small, dry frying pan, toast the spice seeds until they release their fragrance and just begin to jump in the pan, 3-5 min. Transfer to a mortar and grind with the pestle while the ingredients are still warm.
Add the warm ground spices to the onions in the frying pan, along with the fenugreek, chilies, curry leaves, kaffir lime leaves, and cilantro. Cook over medium-low heat for another 5 minutes before adding the garlic, fine sugar, fresh lime juice, and fish sauce. Stir to combine and cook for 5 minutes.
Add the plum tomatoes, stirring well, and cook for another 10 minutes. Add the fresh or cooked dried beans and coconut milk. Cook at a low simmer for 10 to 15 minutes, until the beans are tender.
While the curry is cooking, wash the wild garlic very well. A couple of minutes before serving the curry, add the fresh wild garlic and cook until it is just barely wilted. Adjust seasonings if desired.