Curry Recipes for Early Spring Veg

This time of year there’s still a lot of winter veg to be had but cooking it the same way can get a bit boring so one of my favourite things to do with it is curry. Below I share a couple of recipes that use broccoli and cabbage. The broccoli recipe is a quick curry that I came up with to save time in prep and cooking, while the cabbage recipe is getting to be one of of my favourite things to do with this veg. Please feel free to comment or leave links for your favourite winter/spring veg recipes!

Purple Sprouting Broccoli Curry

Hot Oil Spices

4 tablespoons sunflower oil
1/2 teaspoon black mustard seeds

1/2 teaspoon fennel seeds
1 teaspoon cumin seeds
1 bay leaf
1/4 teaspoon asafoetida

Curry Paste

2 medium onions roughly chopped
2cm x 5cm piece of peeled ginger roughly chopped
5 cloves of garlic peeled and roughly chopped
3 tablespoons water

The Rest…

200-400g purple sprouting broccoli
tin of tomatoes
1/2 teaspoon chilli powder (less if hot!)
2 teaspoons ground coriander
1 tablespoon lemon juice
2 teaspoons garam masala
Salt to taste







Cabbage and Onions Curry

1 Medium size head of cabbage (white, savoy, pointy or januray king).
2 medium/large-ish onions
8 table spoons sunflower oil
6 fenugreek seeds
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon fennel seeds
2 cloves of garlic, peeled and roughly chopped
2.5 x 5cm piece of fresh ginger peeled and roughly chopped
1 Medium sized tomato or 2 tbsp tomato puree
1/2 tsp ground tumeric
1/2-1 hot chilli thinly sliced (optional)
3/4-1 tsp salt
1 tsp garam masala
1 tbsp lemon juice



1. Put the chopped onions, garlic, ginger and water in blender or large bowl. I use a hand blender personally as it’s easier to wash up. Blend to a smooth paste.
2. Cut the purple sprouting broccoli into strips lengthways if you’ve got any chunky stems. Make sure there no thicker than 1cm x 0.5cm as this will help them cook faster! Include any leaves but again make sure theres no big fat stems.
3. Heat the sunflower oil in a large pan that you have a lid for. Add the hot oil spices when it’s smoking, black mustard seeds first as if they’re not popping, it’s not hot enough yet. Add the rest and cook for 10 secs or so.
4. Add the curry paste lower the heat slightly to medium/high. Stir the mixture constantly for 8-10mins so it cooks through properly. Add more water if it starts to stick.
5. Add ground coriander and cook for 2 more mins. Add the tinnned tomato mash to a paste with your spoon as best you can.
6. Put the broccoli in the pan and cover, turning the neat down slightly. Take the lid of every now and then stir and make sure the sauce isn’t sticking. The moisture from the broccoli wilting should keep it the right consistency, add water if not. Cook for 12-15 mins or until tender.
7. Add the lemon juice, garam masala and salt. Stir and cook for 2 more mins and then serve.

1. Wash outside of cabbage, cut in half and slice as thinly as you can.
2. Peel 2 onions, cut them in half and slice 3 of the 4 halfs into thin half moons. Set aside the other half for the paste.
3. Heat 5 table spoons of oil in a heavy bottom pan with a lid. Add the fenugreek, cumin seeds, mustard and fennel seeds. As the seeds start to change to brown put the thinly sliced onion in. Stir on a medium heat for 3 mins.
4. Add the shredded cabbage stir around with the onions, put the lid on lower the flame and cook for 15 mins. Then uncover after this time and cook for a further 30 mintues.
5. Meanwhile coarsley chop the remaining half onion, add it to the garlic and ginger and tomato. Blend in a electric blender or with a hand blender to a smooth paste.
6. In a seperate frying pan heat 3 table spoons of oil and add the paste, tumeric and chilli if using. Stir fry for 8-10 mins, add water if it starts to stick. Add the paste when the cabbage has had it’s time to cook as well as the salt garam masala and lemon juice. Cook for a further 5 mins and serve.


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