Sri Lankan spring onion flower curry

Sri Lankan spring onion flower

Winter in England is cold, grey and snowy so we are dreaming of hot and sunny places, of tropical heat and exotic food – fragrant rice, spicy curries, pickles and  chutneys, mangoes, papayas, coconuts, chillies, lemongrass, ginger … all sound exciting, warming and inviting. So we found ourselves in our local Sri Lankan Abina Supermarket on Hoe Street (opposite the Rose & Crown pub) buying ingredients we’d never seen before and dreaming of sunny beaches.

So we returned home determined to cook something exciting with the products we had bought – including these beautiful spring onion flowers. This is a quick, simple dish, inspired by Hugh FSW. You can use whatever seasonal greens are available – spring greens, brussels tops, leeks, kale, spinach or cabbage. If you can’t get hold of the Sri Lankan spring onions, standard spring onions would work and they’re often 3 bunches for £1 on the market.

You need:

2 – 3 bunches of Sri Lankan spring onion flowers or spring onions
2 tbsp of sunflower or rapeseed oil
4 garlic cloves, crushed
200g greens, shredded
1 heaped tsp hot madras curry powder
1 tin of coconut milk


Trim the spring onions and cut into 5cm pieces. Wash thoroughly.

Heat the oil in a large frying pan. Add the garlic and fry for a minute. Add the onions and fry over a gentle heat for a few minutes before adding the shredded greens.

spring onions cooking

Continue cooking until soft but still with a bit of bite. Stir in the curry powder to taste, then add the coconut milk and simmer for 10 minutes. Serve with steamed rice as either a vegetarian main course or a vegetable side-dish.

Sri Lankan style spring onion flower curry

About walthamstowfoodies

We have a passion for good food – bought locally, cooked simply and shared with friends in Walthamstow, London and beyond
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8 Responses to Sri Lankan spring onion flower curry

  1. I`ve been dreaming of warmth too. So jealous of our friends in Australia in the middle of their Summer!


  2. Yowza 🙂
    You done it again you curry demons!
    Next time see if you can get away from using curry powders, and use spices various…….would be fantastic then


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