30+ Delicious Spring Onion Curry Recipes to Try Today

Spring onions, with their delicate flavor and mild sweetness, are a versatile ingredient that can elevate any curry dish.

Whether you enjoy the crunchy texture of their stalks or the subtle flavor of their green tops, spring onions are the perfect addition to curries.

They bring a fresh, light contrast to rich, savory dishes, making them an excellent choice for anyone looking to explore new curry variations.

If you’re a fan of both flavorful spices and vibrant vegetables, then you’re in for a treat!

In this article, we’ve gathered 30+ mouthwatering spring onion curry recipes that combine traditional spices with the distinct taste of spring onions.

From creamy, rich curries to lighter, vegetable-packed dishes, you’ll find something to suit every palate.

Let’s dive into these delightful recipes that will bring your curry game to the next level!

30+ Delicious Spring Onion Curry Recipes to Try Today

Spring onions are a wonderfully adaptable ingredient that can seamlessly be incorporated into a variety of curry dishes.

Whether you’re cooking for a weeknight dinner or hosting a gathering, these 30+ spring onion curry recipes offer an exciting way to experiment with flavors and textures.

The mild sweetness of spring onions, paired with a variety of spices, creates a harmonious balance that will delight your taste buds.

So, don’t hesitate to try these recipes and enjoy the fresh, aromatic essence of spring onions in your next curry.

With so many variations to choose from, you’ll never run out of ideas to spice up your meals!

Spring Onion and Potato Curry

This vibrant and hearty curry combines spring onions with potatoes, creating a comforting dish perfect for both lunch and dinner. The tender potatoes absorb the rich flavors of the spices, while the spring onions bring a mild sweetness and crunch, offering a delightful contrast in texture. Simple to make and full of warmth, it’s ideal for a quick weeknight meal or to serve as a side dish.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 large potatoes (peeled and diced)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• Salt to taste
• Fresh cilantro (for garnish)
• 1 cup water

Instructions:

1. Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. When they begin to crackle, add the chopped spring onions and sauté for 3-4 minutes until they soften.
2. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally.
3. Sprinkle in the turmeric powder, garam masala, chili powder, ground coriander, and salt. Stir well to coat the potatoes with the spices.
4. Add water to the pan, bring it to a boil, then cover and simmer for 15-20 minutes or until the potatoes are tender.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Potato Curry is a wonderfully satisfying dish that marries the subtle sharpness of spring onions with the comforting warmth of potatoes. The array of spices adds layers of flavor, making each bite a delightful experience. It’s a great vegetarian option that pairs wonderfully with flatbreads like roti or naan, or even steamed rice. Perfect for a cozy family meal or as a side dish at a larger gathering, this curry is sure to be a hit with all ages.

Spicy Spring Onion and Tomato Curry

This spicy spring onion and tomato curry brings together the tangy richness of tomatoes and the gentle heat of spring onions. With a robust combination of spices, it creates a flavorful, zesty curry that can be served as a main or a side dish. The perfect balance of heat and freshness makes it an exciting addition to any meal, especially for those who enjoy a bit of spice.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 large tomatoes (chopped)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• Fresh cilantro (for garnish)
• 1 cup water

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and asafoetida. Once the cumin seeds splutter, add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
2. Add the chopped spring onions and cook until they soften, about 5 minutes.
3. Stir in the chopped tomatoes, turmeric powder, chili powder, coriander powder, and cumin powder. Cook the mixture for 5-7 minutes, allowing the tomatoes to break down and release their juices.
4. Add water and salt, stir well, and let the curry simmer for another 10-12 minutes.
5. Garnish with fresh cilantro and serve hot with rice or bread.

The Spicy Spring Onion and Tomato Curry is a bold, flavorful dish that highlights the harmony between the sweetness of the spring onions and the tangy acidity of tomatoes. The array of spices makes this curry a savory, aromatic delight, ideal for those who enjoy a spicier meal. Whether served as a main course or alongside your favorite Indian bread, this curry will surely become a staple in your cooking repertoire, offering a satisfying meal full of bold, zesty flavors.

Spring Onion and Lentil Curry

This nutritious and protein-packed Spring Onion and Lentil Curry is a hearty, wholesome dish that’s both filling and flavorful. The lentils provide a rich, creamy texture, while the spring onions add a burst of freshness and depth. The combination of earthy lentils and aromatic spices makes this curry a comforting and satisfying meal, perfect for vegetarians and vegans alike.

Ingredients:

• 1 bunch of spring onions (chopped)
• 1 cup lentils (washed and soaked for 30 minutes)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• Salt to taste
• 1/2 cup coconut milk (optional for creaminess)
• 1 1/2 cups water
• Fresh cilantro (for garnish)

Instructions:

1. Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Once they start popping, add the chopped spring onions and sauté for 4-5 minutes until they are soft and fragrant.
2. Stir in the turmeric powder, garam masala, and ground coriander. Cook for another 1-2 minutes to let the spices release their flavors.
3. Add the soaked lentils, water, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils are fully cooked.
4. For a creamier texture, stir in the coconut milk and cook for another 5 minutes.
5. Garnish with fresh cilantro and serve hot with basmati rice or your favorite flatbread.

The Spring Onion and Lentil Curry is not only delicious but also packed with protein and fiber, making it a great choice for a balanced meal. The earthy lentils combined with the aromatic spring onions create a dish that is both comforting and satisfying. The coconut milk adds a subtle richness, elevating the curry to a creamy, luscious level. This curry pairs wonderfully with rice or naan, making it a versatile and nutritious option for any meal. Whether you’re looking for a healthy lunch or a cozy dinner, this recipe will quickly become a favorite.

Spring Onion and Chickpea Curry

This Spring Onion and Chickpea Curry is a hearty, protein-packed dish that blends the mild sweetness of spring onions with the earthy goodness of chickpeas. The flavors are enhanced with a warm mix of spices, making it a wonderfully satisfying vegetarian option. Perfect for a quick weeknight dinner, it pairs well with both rice and bread and is sure to become a crowd-pleaser.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 cups cooked chickpeas (or one can of chickpeas, drained)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• Salt to taste
• 1/2 cup diced tomatoes
• 1 cup water or vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Then add the chopped spring onions and sauté for 5-7 minutes until they become soft and slightly caramelized.
2. Add the turmeric, garam masala, ground cumin, ground coriander, and chili powder. Stir the spices for a minute to release their aroma.
3. Add the cooked chickpeas (or canned chickpeas), diced tomatoes, and water. Stir everything together and let it simmer for 15-20 minutes to blend the flavors.
4. Season with salt to taste and garnish with fresh cilantro before serving.

The Spring Onion and Chickpea Curry offers a wonderful mix of textures and flavors, from the smoothness of the chickpeas to the slight crunch and sweetness of the spring onions. This dish is a great choice for a vegetarian meal, offering a great balance of protein and fiber. It’s a versatile curry that can be paired with rice, naan, or even a side of steamed vegetables. Quick, nutritious, and bursting with flavor, this curry is sure to become a regular favorite in your cooking rotation.

Spring Onion and Eggplant Curry

This Spring Onion and Eggplant Curry is a delicious vegetarian dish that combines the earthy flavor of eggplant with the mild sweetness of spring onions. The curry is rich, comforting, and full of vibrant spices that make every bite exciting. It’s an excellent choice for those looking for a vegetable-based curry that’s both satisfying and packed with flavor.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 medium eggplants (diced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 teaspoon ground coriander
• Salt to taste
• 1 cup chopped tomatoes
• 1 cup water or vegetable broth
• Fresh cilantro (for garnish)

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds, letting them crackle for about 30 seconds.
2. Add the chopped spring onions and sauté for 4-5 minutes until they soften.
3. Stir in the turmeric, garam masala, chili powder, ground coriander, and salt. Let the spices cook for a minute before adding the diced eggplant and chopped tomatoes.
4. Pour in water or vegetable broth, stir, and cover. Let the curry simmer for 20-25 minutes, until the eggplant is tender and the flavors have melded together.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Eggplant Curry is a rich, flavorful dish that beautifully combines the sweetness of spring onions with the creamy texture of cooked eggplant. The spices elevate this dish, making it a delightful experience with every bite. This curry is perfect for a cozy dinner and works wonderfully with steamed rice, chapati, or even quinoa. It’s an excellent option for those seeking a vegan, hearty dish full of bold flavors and wholesome ingredients.

Spring Onion and Cauliflower Curry

This Spring Onion and Cauliflower Curry is a fragrant and flavorful dish that celebrates the mild sweetness of spring onions and the tender, slightly nutty flavor of cauliflower. Infused with a variety of aromatic spices, this curry is a satisfying and nutritious vegetarian meal that’s both easy to prepare and packed with flavor. It’s perfect for those looking for a healthy, comforting curry to enjoy any day of the week.

Ingredients:

• 1 bunch of spring onions (chopped)
• 1 medium cauliflower (cut into florets)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 cup coconut milk (optional, for creaminess)
• Salt to taste
• Fresh cilantro (for garnish)
• 1 cup water or vegetable broth

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and sauté for 30 seconds until they start popping.
2. Add the chopped spring onions and cook for 5-6 minutes, stirring occasionally, until they soften and begin to caramelize.
3. Add the turmeric, cumin, coriander, and chili powder. Stir well to coat the spring onions in the spices.
4. Add the cauliflower florets, water (or broth), and salt. Cover and cook on low heat for about 15-20 minutes, or until the cauliflower is tender.
5. Stir in coconut milk for a creamy texture, and cook for another 5 minutes.
6. Garnish with fresh cilantro and serve hot.

The Spring Onion and Cauliflower Curry is a comforting dish that pairs the earthy flavors of cauliflower with the delicate sweetness of spring onions. The spices infuse the curry with a rich, aromatic profile, while the coconut milk adds a velvety smoothness that enhances the dish. Whether served with rice, roti, or even quinoa, this curry is a perfect addition to your weekly meal plan. It’s a light yet satisfying dish that’s sure to please anyone looking for a nutritious, flavorful vegetarian option.

Spring Onion and Spinach Curry

This Spring Onion and Spinach Curry is a simple, yet nutritious dish that beautifully combines the fresh, earthy flavors of spring onions with the rich, vibrant taste of spinach. Cooked with aromatic spices, it creates a flavorful curry that’s light, healthy, and satisfying. Perfect for a quick weeknight meal or a light lunch, this curry is easy to prepare and packed with vitamins and minerals.

Ingredients:

• 1 bunch of spring onions (chopped)
• 4 cups fresh spinach leaves (washed)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup chopped tomatoes
• 1/2 cup water or vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Then add the chopped spring onions and sauté for 5-6 minutes until they soften and release their aroma.
2. Stir in the turmeric, ground coriander, chili powder, and garam masala. Cook for another minute, allowing the spices to release their fragrance.
3. Add the chopped tomatoes, water or vegetable broth, and salt. Let the mixture simmer for 5 minutes.
4. Add the spinach leaves and cook for another 5-7 minutes, allowing the spinach to wilt and blend into the curry.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Spinach Curry is a flavorful, nutrient-dense dish that brings out the best in fresh, leafy greens and aromatic spices. The earthy spinach and tender spring onions create a delightful combination that’s both satisfying and healthy. This curry pairs wonderfully with basmati rice, chapati, or even as a topping for quinoa, offering a wholesome meal that’s perfect for vegetarians or anyone looking to add more greens to their diet.

Spring Onion and Tofu Curry

This Spring Onion and Tofu Curry is a delicious, protein-packed dish that combines the mild flavor of spring onions with the creamy texture of tofu. The curry is rich with spices and is a perfect vegan option that can be enjoyed with rice or flatbreads. This curry is quick to prepare, making it a great meal for busy days, while still offering all the flavors and nutrition of a hearty, comforting dish.

Ingredients:

• 1 bunch of spring onions (chopped)
• 200 grams firm tofu (cubed)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• 1 cup water

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter for a few seconds. Then, add the chopped spring onions and sauté for 5 minutes until they become tender and translucent.
2. Stir in the turmeric, ground cumin, ground coriander, and chili powder. Cook for another minute to allow the spices to release their full flavor.
3. Add the cubed tofu and gently stir to coat the tofu with the spices. Let it cook for 3-4 minutes.
4. Pour in the coconut milk and water, stirring well to combine. Season with salt and bring the curry to a gentle simmer. Let it cook for about 10-12 minutes, allowing the tofu to absorb the curry flavors.
5. Garnish with fresh cilantro and serve hot with rice or flatbread.

The Spring Onion and Tofu Curry is a wonderfully creamy and satisfying dish that combines the richness of coconut milk with the mild flavor of spring onions and the soft texture of tofu. This curry is perfect for a vegan or vegetarian meal, offering a delightful blend of spices and smooth textures. It pairs beautifully with steamed rice or naan, making it a versatile and nutritious meal that can easily become a favorite in your weeknight dinner repertoire.

Spring Onion and Bell Pepper Curry

This Spring Onion and Bell Pepper Curry is a colorful and flavorful dish that highlights the natural sweetness of bell peppers and the mild sharpness of spring onions. With a blend of aromatic spices, this curry is a vibrant, light option that’s both satisfying and nutritious. It’s perfect for a quick lunch or dinner, and can be easily paired with rice or bread for a complete meal.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 bell peppers (sliced into strips)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them crackle for a few seconds. Then add the chopped spring onions and sauté for 5-6 minutes until softened and fragrant.
2. Add the ground turmeric, ground coriander, chili powder, and garam masala to the onions. Stir well for 1 minute to toast the spices.
3. Add the sliced bell peppers and cook for about 5 minutes until they start to soften but still have a slight crunch.
4. Stir in the chopped tomatoes and water, and let the curry simmer for another 10 minutes, allowing the flavors to meld together.
5. Season with salt and garnish with fresh cilantro before serving.

The Spring Onion and Bell Pepper Curry is a bright, flavorful dish that’s as easy to make as it is delicious. The sweetness of the bell peppers pairs perfectly with the slight sharpness of the spring onions, and the spices bring the whole dish together in a perfect balance of flavors. This curry is a great choice for a light yet satisfying meal, and it’s ideal for pairing with steamed rice or any type of flatbread. Whether you’re looking for a quick weeknight meal or something light and nutritious, this curry is sure to delight.

Spring Onion and Potato Curry

This Spring Onion and Potato Curry is a comforting, homely dish that blends the creamy texture of potatoes with the mild sweetness of spring onions. The combination of spices adds a warm and aromatic depth, making this curry a perfect meal for chilly evenings. With its hearty texture and simple ingredients, this curry is both satisfying and budget-friendly, making it a great choice for any day of the week.

Ingredients:

• 1 bunch of spring onions (chopped)
• 3 medium potatoes (peeled and diced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 4-5 minutes until soft and golden.
2. Stir in the turmeric, ground coriander, chili powder, and garam masala. Cook for 1 minute to toast the spices.
3. Add the diced potatoes and chopped tomatoes. Mix well to coat the potatoes in the spices.
4. Add water, season with salt, and cover the pan. Let the curry simmer for 20-25 minutes, or until the potatoes are tender and cooked through.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Potato Curry is a soul-warming, filling dish that offers a satisfying combination of flavors and textures. The creamy potatoes absorb the spices beautifully, while the spring onions add a touch of sweetness. This curry is a simple yet comforting meal that works wonderfully when paired with rice, naan, or roti. It’s an excellent option for those seeking a vegetarian curry that is both easy to prepare and perfect for feeding a crowd or a small family.

Spring Onion and Mushroom Curry

The Spring Onion and Mushroom Curry is a savory, umami-packed dish that brings together the mild sweetness of spring onions and the earthy richness of mushrooms. The combination of spices enhances the natural flavors of these ingredients, creating a dish that is both hearty and satisfying. This curry is a fantastic option for anyone looking for a quick, vegetarian curry that’s full of flavor and perfect for any meal.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 cups mushrooms (sliced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup coconut milk (optional)
• Fresh cilantro for garnish
• 1/2 cup water

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 5-6 minutes, until they soften and become fragrant.
2. Stir in the ground turmeric, ground coriander, chili powder, and garam masala. Let the spices cook for 1 minute.
3. Add the sliced mushrooms and cook for about 5-6 minutes, stirring occasionally, until they release their moisture and become soft.
4. Add the coconut milk and water, season with salt, and let the curry simmer for 10-15 minutes to allow the flavors to meld together.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Mushroom Curry is a rich and satisfying dish that features the delicious, earthy flavor of mushrooms, complemented by the sweetness of spring onions and aromatic spices. The optional addition of coconut milk makes it creamy and smooth, adding a luxurious texture to the curry. Whether served with rice, naan, or even quinoa, this dish makes for a quick and flavorful vegetarian meal that is sure to satisfy even the most discerning palates.

Spring Onion and Carrot Curry

This Spring Onion and Carrot Curry is a colorful and flavorful dish that pairs the natural sweetness of carrots with the mild taste of spring onions. The curry is spiced with a blend of aromatic spices that bring out the natural flavors of the vegetables, creating a warm and hearty meal. It’s perfect for anyone looking for a light yet satisfying vegetarian curry that’s full of nutrients and vibrant colors.

Ingredients:

• 1 bunch of spring onions (chopped)
• 3 medium carrots (peeled and sliced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup coconut milk
• Fresh cilantro for garnish
• 1/2 cup water

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 4-5 minutes until they soften.
2. Stir in the turmeric, ground coriander, chili powder, and garam masala. Cook for another minute to toast the spices.
3. Add the sliced carrots and stir to coat them with the spices. Let them cook for about 5 minutes.
4. Pour in the coconut milk and water, season with salt, and simmer for 15-20 minutes until the carrots are tender.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Carrot Curry is a light, yet satisfying dish that combines the sweetness of carrots with the delicate flavor of spring onions. The spices used in the curry provide depth and warmth, while the coconut milk adds a rich creaminess. This curry is a great way to incorporate more vegetables into your diet, and it pairs beautifully with rice, roti, or any flatbread of your choice. It’s a wonderful choice for a wholesome, flavorful vegetarian meal that’s perfect for both weeknight dinners and weekend gatherings.

Spring Onion and Chickpea Curry

This Spring Onion and Chickpea Curry is a hearty, protein-packed dish that features the mild sweetness of spring onions alongside the rich, nutty flavor of chickpeas. With a base of fragrant spices, tomatoes, and a touch of coconut milk for creaminess, this curry is both filling and nutritious. Perfect for a weeknight dinner or meal prep, this dish is a great option for vegetarians and vegans alike.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup coconut milk
• 1 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add the cumin seeds and allow them to splutter. Then add the chopped spring onions and sauté for 5-6 minutes, until they soften and become aromatic.
2. Stir in the turmeric, ground cumin, ground coriander, chili powder, and garam masala. Let the spices cook for about 1 minute.
3. Add the chopped tomatoes and cook for 3-4 minutes until they break down and become soft.
4. Stir in the chickpeas, coconut milk, and water. Bring the curry to a simmer, adding salt to taste. Let it cook for 10-12 minutes, allowing the flavors to blend together.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Chickpea Curry is a filling, satisfying dish that’s perfect for a quick, nutritious meal. The chickpeas offer a hearty base, while the spring onions provide a subtle sweetness that complements the spices beautifully. With its creamy coconut milk base and rich flavor, this curry pairs wonderfully with rice, naan, or even quinoa. It’s a fantastic vegetarian option that’s sure to please everyone at the table.

Spring Onion and Eggplant Curry

This Spring Onion and Eggplant Curry is a wonderful combination of tender eggplant and sweet, savory spring onions, cooked in a fragrant curry sauce. The earthy flavors of eggplant and the mild sharpness of spring onions create a balanced, hearty dish that’s perfect for vegetarians and vegans alike. This curry is ideal for pairing with steamed rice, naan, or roti for a comforting and satisfying meal.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 medium eggplants (diced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Then add the chopped spring onions and sauté for 5-6 minutes, until they become tender and aromatic.
2. Stir in the turmeric, ground coriander, chili powder, and garam masala. Cook for about 1 minute to release the flavors of the spices.
3. Add the diced eggplants and sauté for 4-5 minutes until they begin to soften and brown slightly.
4. Stir in the chopped tomatoes and cook for an additional 3 minutes until they start to break down.
5. Add water and salt to taste, then let the curry simmer for 15-20 minutes, until the eggplant is tender and the flavors have melded together.
6. Garnish with fresh cilantro before serving.

The Spring Onion and Eggplant Curry is a flavorful, comforting dish that combines the rich texture of eggplant with the sweetness of spring onions and aromatic spices. This curry is a great vegetarian option that’s both hearty and healthy. It pairs wonderfully with rice, naan, or chapati, making it a versatile addition to any meal. The combination of spices, sweetness, and savory elements creates a truly satisfying curry that will leave everyone wanting more.

Spring Onion and Tomato Curry

The Spring Onion and Tomato Curry is a simple, light, and vibrant dish that beautifully highlights the natural sweetness of spring onions and the tangy flavor of tomatoes. With a blend of aromatic spices, this curry is a delightful dish that’s quick to prepare, yet full of flavor. It makes for a great side dish or a standalone meal when served with rice or flatbread.

Ingredients:

• 1 bunch of spring onions (chopped)
• 3 large tomatoes (chopped)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• Salt to taste
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 4-5 minutes until they soften and become fragrant.
2. Stir in the turmeric, ground cumin, ground coriander, and chili powder. Cook for 1 minute to toast the spices.
3. Add the chopped tomatoes and cook for 5-6 minutes, until the tomatoes begin to break down and soften.
4. Add water and salt to taste. Stir well and let the curry simmer for another 10-12 minutes, until the tomatoes are fully cooked and the flavors meld together.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Tomato Curry is a simple yet flavorful dish that is perfect for any occasion. The combination of sweet spring onions and tangy tomatoes, enhanced by warm spices, creates a bright and comforting curry. It is quick to prepare and can easily be paired with rice, roti, or even a simple salad for a light, satisfying meal. This curry is perfect for those looking for a delicious and nutritious vegetarian dish that can be made in no time.

Spring Onion and Tofu Curry

This Spring Onion and Tofu Curry is a delicious, protein-rich vegetarian dish that features the soft texture of tofu paired with the subtle sweetness of spring onions. The curry is infused with a blend of aromatic spices, giving it a depth of flavor that complements the mild tofu perfectly. With the addition of coconut milk, this dish becomes creamy and comforting, making it ideal for a satisfying meal that’s both healthy and flavorful.

Ingredients:

• 1 bunch of spring onions (chopped)
• 200g firm tofu (cubed)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup coconut milk
• 1 cup chopped tomatoes
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 5-6 minutes until soft and golden.
2. Stir in the turmeric, ground cumin, ground coriander, chili powder, and garam masala. Cook for 1 minute to release the spices’ flavors.
3. Add the chopped tomatoes and cook for 3-4 minutes, allowing them to soften and break down.
4. Add the tofu cubes and gently stir to coat with the spice mixture. Add coconut milk, salt, and a little water to reach your desired curry consistency.
5. Simmer for 10-12 minutes, letting the flavors blend and the tofu absorb the curry’s essence.
6. Garnish with fresh cilantro before serving.

The Spring Onion and Tofu Curry is a wonderfully creamy and satisfying dish, perfect for anyone looking for a vegetarian curry rich in flavor and protein. The tofu soaks up the spices, giving each bite a burst of aromatic goodness. The coconut milk adds a creamy richness that makes this dish feel indulgent, yet it remains light and nutritious. Whether served with rice or naan, this curry makes for a perfect weeknight meal or a dish to impress guests.

Spring Onion and Spinach Curry

This Spring Onion and Spinach Curry is a vibrant and nutritious dish that combines the earthy taste of spinach with the sweetness of spring onions. The curry is enhanced with spices such as cumin, coriander, and garam masala, creating a well-rounded and flavorful experience. This dish is perfect for those looking to increase their vegetable intake in a delicious and easy-to-make curry that’s great for any meal.

Ingredients:

• 1 bunch of spring onions (chopped)
• 4 cups fresh spinach (washed and chopped)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 5-6 minutes until they soften and turn golden.
2. Stir in the turmeric, ground cumin, ground coriander, chili powder, and garam masala. Let the spices cook for 1 minute to deepen their flavors.
3. Add the chopped tomatoes and cook for another 3 minutes until they soften and begin to break down.
4. Stir in the spinach and cook for 4-5 minutes until it wilts. Add water and salt to taste, simmering the curry for 5-7 minutes.
5. Garnish with fresh cilantro before serving.

The Spring Onion and Spinach Curry is a flavorful, nutrient-packed dish that is both light and satisfying. The fresh spinach adds a burst of color and health benefits, while the spring onions provide a natural sweetness that balances the spices. This curry is ideal for a quick, healthy meal that pairs wonderfully with rice, roti, or even quinoa. Whether you’re looking to enjoy more greens or just want a tasty vegetarian curry, this recipe is sure to become a favorite.

Spring Onion and Cauliflower Curry

The Spring Onion and Cauliflower Curry is a rich, aromatic dish that brings together the mild sweetness of spring onions and the nutty flavor of cauliflower. The curry is made with a blend of spices that infuse the cauliflower and spring onions with a deep, comforting flavor. This dish is easy to prepare, making it a great choice for busy weeknights or when you want a flavorful vegetarian meal that’s both healthy and filling.

Ingredients:

• 1 bunch of spring onions (chopped)
• 1 medium cauliflower (cut into florets)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped spring onions and sauté for 5-6 minutes until they soften and become fragrant.
2. Stir in the turmeric, ground coriander, chili powder, and garam masala. Cook for 1 minute to toast the spices and bring out their flavors.
3. Add the cauliflower florets and cook for 5-6 minutes until they begin to soften and brown slightly.
4. Stir in the chopped tomatoes and cook for 3 minutes until they break down and soften.
5. Add water and salt, then simmer the curry for 15-20 minutes until the cauliflower is tender and the flavors are well combined.
6. Garnish with fresh cilantro before serving.

The Spring Onion and Cauliflower Curry is a flavorful, hearty dish that pairs perfectly with rice or naan. The cauliflower soaks up the spices beautifully, creating a dish that’s both comforting and light. This curry is a great vegetarian meal that’s easy to prepare, making it perfect for weeknight dinners. It’s a great way to enjoy cauliflower in a delicious, aromatic curry that will have everyone coming back for more.

Spring Onion and Potato Curry

This Spring Onion and Potato Curry is a comforting, hearty dish that combines the soft, starchy texture of potatoes with the mild, sweet flavor of spring onions. The curry is enriched with aromatic spices like cumin, coriander, and garam masala, creating a satisfying balance of flavors. It’s a perfect dish for those looking for a simple, vegetarian curry that’s both filling and full of flavor.

Ingredients:

• 1 bunch of spring onions (chopped)
• 3 large potatoes (peeled and diced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 5-6 minutes until they become soft and golden.
2. Stir in the turmeric, ground cumin, ground coriander, chili powder, and garam masala. Cook for 1 minute to allow the spices to bloom.
3. Add the diced potatoes and stir to coat them in the spices. Let them cook for 4-5 minutes, allowing them to soften slightly.
4. Add the chopped tomatoes and cook for 3 minutes, letting them break down and become soft.
5. Stir in the water and salt, and let the curry simmer for 15-20 minutes, or until the potatoes are tender and the flavors have blended together.
6. Garnish with fresh cilantro before serving.

The Spring Onion and Potato Curry is a simple yet delicious dish that pairs the sweetness of spring onions with the heartiness of potatoes. The blend of spices creates a comforting, flavorful curry that’s perfect for a cozy meal. It’s a vegetarian option that’s satisfying on its own, but also pairs beautifully with rice or naan. This curry is a great way to make the most of humble ingredients while still creating a dish packed with flavor.

Spring Onion and Sweet Potato Curry

The Spring Onion and Sweet Potato Curry is a flavorful, nutrient-dense dish that combines the natural sweetness of sweet potatoes with the delicate flavor of spring onions. The addition of spices like cumin, turmeric, and garam masala elevates the curry with a depth of flavor that balances the sweetness of the potatoes. This hearty and comforting curry is perfect for a satisfying vegetarian meal, whether served with rice or flatbread.

Ingredients:

• 1 bunch of spring onions (chopped)
• 2 large sweet potatoes (peeled and diced)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add the chopped spring onions and sauté for 5-6 minutes until they soften and become aromatic.
2. Stir in the turmeric, ground cumin, ground coriander, chili powder, and garam masala. Let the spices cook for 1 minute to bring out their flavors.
3. Add the diced sweet potatoes and cook for 5-6 minutes, allowing them to soften slightly and absorb the spices.
4. Stir in the chopped tomatoes and cook for 3-4 minutes until they start to break down.
5. Add water and salt to taste, then simmer for 20-25 minutes, or until the sweet potatoes are tender and the curry is rich and flavorful.
6. Garnish with fresh cilantro before serving.

The Spring Onion and Sweet Potato Curry is a perfect balance of sweetness and savory flavors. The sweet potatoes provide a comforting, soft texture that contrasts beautifully with the spices and spring onions. This curry is not only tasty but also packed with nutrients, making it a great option for a healthy meal. Whether enjoyed as a main dish with rice or served alongside naan, this curry will undoubtedly be a hit at your table.

Spring Onion and Lentil Curry

This Spring Onion and Lentil Curry is a hearty, protein-packed dish that features the earthy flavor of lentils combined with the mild sweetness of spring onions. Rich in protein and fiber, this curry makes for a satisfying, nutritious meal that is both filling and flavorful. The spices, including cumin, coriander, and garam masala, create a warm, aromatic curry that can be served with rice, naan, or even quinoa.

Ingredients:

• 1 bunch of spring onions (chopped)
• 1 cup dried lentils (green or brown)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup chopped tomatoes
• 1/2 cup water
• Fresh cilantro for garnish

Instructions:

1. Rinse the lentils and cook them in a pot with 2 cups of water until tender, about 15-20 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter. Add the chopped spring onions and sauté for 5-6 minutes until they soften and turn golden.
3. Stir in the turmeric, ground cumin, ground coriander, chili powder, and garam masala. Cook for 1 minute to deepen the flavors.
4. Add the cooked lentils, chopped tomatoes, and salt. Stir well to combine.
5. Add water and bring to a simmer. Let the curry cook for 10-15 minutes, allowing the flavors to meld together and the curry to thicken.
6. Garnish with fresh cilantro before serving.

The Spring Onion and Lentil Curry is a filling, nutritious meal that’s easy to prepare and full of flavor. The lentils provide a hearty base, while the spring onions offer a mild sweetness that balances the spices beautifully. This dish is perfect for those looking for a vegetarian meal that’s both satisfying and healthy. Whether served with rice or naan, this curry is sure to become a go-to in your recipe rotation.

Note: More recipes are coming soon!