This is a vegetarian curry that features ingredients available here in upstate NY in the spring: ramps (which I foraged myself), fiddleheads, and dandelion greens. If you can't find one of more of these in your neck of the woods, I've given you some ideas for substitutions. The recipe is adapted from a vegetarian curry of mine that was originally inspired by the delicious Tomato and Coconut Fish Curry recipe in Monica Bhide's lovely book, Modern Spice.

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