Description
A sophisticated curry that elevates spring onions from supporting ingredient to culinary star, featuring layers of flavor from caramelized whites to fresh green tops in a velvety spiced coconut sauce.
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Servings: 4
Ingredients
Scale
For the Curry:
- 3–4 bunches spring onions (20–24 individual), separated into white, light green, and dark green parts
- 3 tablespoons ghee (or 2 tablespoons coconut oil + 1 tablespoon mustard oil for vegan version)
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 2-inch piece fresh ginger, peeled
- 2 green chilies (serranos or jalapeños), seeded if less heat desired
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
- ½ teaspoon ground turmeric
- ¼ teaspoon cardamom powder
- Pinch of asafoetida (hing) – optional
- 1 cup full-fat coconut milk
- ½ cup water or spring onion root stock
- ¾ teaspoon salt, or to taste
- 1 teaspoon fresh lemon juice
For Garnish:
- ⅓ cup fresh cilantro leaves, chopped
- 2 tablespoons fresh mint leaves
- 1 teaspoon extra-virgin olive oil or ghee
- Pinch of toasted and crushed cumin seeds
- Edible flowers (optional)
Instructions
- Prepare spring onions: Clean thoroughly. Separate into white bulbs (slice into rounds), light green parts (½-inch pieces), and dark green tops (finely sliced, divided for cooking and garnish).
- Make aromatic paste: Blend yellow onion, garlic, ginger, green chilies, and 2 tablespoons water until smooth.
- Prepare spices: Toast cumin seeds, coriander seeds, and peppercorns until fragrant. Grind to powder and mix with turmeric, cardamom, and asafoetida if using.
- Build curry base: Heat ghee in heavy pan over medium heat. Add white spring onion parts; cook 7-8 minutes until golden. Add aromatic paste; cook 5 minutes until raw smell disappears. Add spice blend; cook 30 seconds. Add light green parts; cook 2-3 minutes.
- Finish curry: Add coconut milk, water, half the dark green tops, salt, and lemon juice. Cover and simmer 10 minutes. Stir in most of the cilantro and half the mint.
- Serve: Transfer to warm serving bowl. Drizzle with oil or ghee. Garnish with remaining spring onion greens, herbs, crushed cumin, and edible flowers if using.
Notes:
- For deeper flavor, make a quick stock with the clean spring onion roots by simmering in 1 cup water for 15 minutes, then straining.
- The curry can be prepared up to 2 days ahead through the simmering stage; reheat gently and add fresh herbs just before serving.
- For a smoother consistency, blend a portion of the finished curry and return to the pot.
- Serve with basmati rice, naan bread, or cauliflower rice, and a side of cooling raita.
Nutrition (Per Serving): Calories: 310, Fat: 24g, Carbohydrates: 21g, Protein: 6g, Fiber: 4g, Sodium: 450mg